Recipe by Nancy Van Ess

originally from "Better Homes and Gardens" magazine

Top Review by Pat in Ogden

I made this salad for an end of the year faculty school luncheon. It was gone in a flash. Great color and great taste. I will be making this again. Thank you. PatinOgden

Ingredients Nutrition


  1. Cook pasta according to package directions except add crushed red pepper to the cooking water.
  2. Rinse with cool water and drain thoroughly.
  3. 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.
  4. Add dressing to pasta mixture. Toss gently to mix.
  5. Cover and chill for 2 hours or up to 24 hours.

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