Ingredients:
3 cups dried wagon wheel macaroni or 3 cups rotini pasta or 3 cups other desired pasta ( 8-ounces)
1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced ( 2 cups, you can use both.)
1 cup frozen peas or 1 cup frozen whole kernel corn, thawed
1 medium red peppers, cut into strips
8 ounces smoked cheddar cheese or 8 ounces cheddar cheese, cubed
1 (6 ounce) cans pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup red onions, chopped
2 tablespoons snipped fresh oregano or 2 tablespoons basil or 2 teaspoons dried oregano or 2 teaspoons basil, crushed
1 cup bottled balsamic vinaigrette or 1 cup 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.
Servings: 16
Time preparation: 30 min.
Time total: 45 min.