BONNIE'S ULTIMATE PASTA POTLUCK SALAD

BONNIE'S ULTIMATE PASTA POTLUCK SALAD image

Provided by BonniE !

Categories Salads

Time 30m

Number Of Ingredients 12

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4 ounces wagon wheel macaroni or desired pasta (1 1/3 cups)
4 ounces tri-colored corkscrew macaroni or desired pasta
1 teaspoon crushed dried red pepper
1 medium red sweet bell pepper
1 medium yellow squash or zucchini, halved lengthwise and sliced
1 10 ounce package frozen peas thawed
1 6 ounce can pitted black olives, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup sliced green onions
2 tablespoons snipped fresh tarragon, oregano or dill (i use tarragon)
1 8 ounce bottle regular or fat free italian dressing. i use fat free caesar dressing

Steps:

1. Cook the 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.
2. In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and tarragon.
3. Add dressing to pasta mixture; toss gently to mix. Cover and chill at least 2 hours or up to 24 hours.
4. Cook's tip: Be sure not to substitute the smoked cheddar cheese; it is crucial to the flavor of the dish. Optional: Add chopped avocado just before serving. Enjoy!