Prep 0 mins
Cook 0 mins
originally from "Better Homes and Gardens" magazine
- 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 pepper, crushed
- 1 medium sweet red pepper, 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 onion, sliced
- 2 tablespoons fresh tarragon, snipped or 2 tablespoons oregano or 2 tablespoons basil or 2 tablespoons dill
- 8 ounces Italian salad dressing
- 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.
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
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.
Made for the Carter Family Reunion years ago. I used smoked almonds and regular cheese as that is what I could find.