Ingredients:
4 ounces wagon wheel macaroni or 4 ounces desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or 4 ounces desired pasta
1 teaspoon dried red peppers, crushed
1 medium sweet red peppers, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise ( and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onions, sliced
2 tablespoons fresh tarragon, snipped or 2 tablespoons oregano or 2 tablespoons basil or 2 tablespoons dill
8 ounces Italian salad dressing
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. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
Add dressing to pasta mixture. Toss gently to mix.
Cover and chill for 2 hours or up to 24 hours.
Servings: 12
Time preparation: 0 min.
Time total: 0 min.