Total Time
Prep 0 mins
Cook 0 mins

originally from "Better Homes and Gardens" magazine

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.
Most Helpful

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

Pat in Ogden June 16, 2006

I honestly don’t care very much for pasta salads, but this one is fabulous. I’ve made it on several occasions, with great results every time. For the Italian dressing I’ve used Newman’s Own light.

MsPia April 25, 2006

Made for the Carter Family Reunion years ago. I used smoked almonds and regular cheese as that is what I could find.

ctrmom February 12, 2014