Best Potluck Pasta Salad
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 709.77 709.77 ml rotini pasta or 709.77 ml other desired pasta (8-ounces)
- 1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced (2 cups, you can use both.)
- 236.59 ml frozen peas or 236.59 ml frozen whole kernel corn, thawed
- 1 medium red pepper, cut into strips
- 226.79 g smoked cheddar cheese or 226.79 g cheddar cheese, cubed
- 170.09 g can pitted ripe olives, drained and coarsely chopped
- 236.59 ml cherry tomatoes, halved
- 118.29 ml red onion, chopped
- 29.58 9.85 ml dried oregano or 9.85 ml basil, crushed
- 236.59 ml bottled balsamic vinaigrette or 236.59 ml red wine vinaigrette dressing
directions
- Cook pasta according to package directions; drain.
- Rince with cold water; drain again.
- In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
- Add dressing to pasta mixture; toss gently to coat.
- Cover and chill for 2 to 24 hours.
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Reviews
-
Delicious!!! I used orzo pasta (because it give a great creamy texture), both the squash and zucchini, frozen peas only (no corn), red pepper (finely diced rather than strips), no olives, red onion (finely diced), sharp cheddar cheese cubes (each cube sliced in half), fresh organic basil from a tube--it was so fragrant!! (the basil from a tube at my local supermarket: http://www.gourmetgarden.com/au/product/view/basil), and a homemade balsamic vinaigrette (not bottled) to cut down on the salt content (used this recipe: http://www.food.com/recipe/balsamic-vinaigrette-56625) What a wonderful non-mayo based pasta salad!! I highly recommend this recipe! :)
RECIPE SUBMITTED BY
Barb G.
Sonora, California