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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potluck Pasta Salad Recipe

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This recipe for Potluck Pasta Salad is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. wagon wheel macaroni or desired pasta (1 1/2 cups)
4 oz. tricolored corkscrew macaroni
1 tsp. crushed red pepper
1 medium red sweet pepper
1 medium yellow squash and/or zucchini, halved lengthwise and sliced
1 10 oz. pkg, frozen peas, thawed or 1 1/2 cups shelled, cooked and cooled fresh peas
1 6 oz. can pitted ripe olives, drained
4 oz. smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup sliced green onions
2 tbsp. snipped fresh tarragon, oregano, basil or dill
1 8-oz. bottle regular or nonfat Italian salad dressing
Directions:
Directions:
Cook pasta according to package directions except add crushed red pepper to the cooking water. Rinse with cool water and drain thoroughly. Cool pasta to room temperature.

Combine pasta, red sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb in a large mixing bowl.

Add dressing to pasta mixture. Toss gently to mix. Cover and chill for 2 to 24 hours.
Number Of Servings:
Number Of Servings:
12 side-dish servings
Preparation Time:
Preparation Time:
35 minutes* Chilling Time 2 to 24 hours

 

 

 

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