Italian Pasta Salad

I like taking this to potlucks because it makes so much and looks great because of all the color.

• Ready In: 2 hrs 35 mins
• Serves: 12

Ingredients

• 1 1⁄3 cups  wagon wheel macaroni
• 4  ounces  tricolored corkscrew macaroni
• 1  teaspoon crushed red pepper flakes
• 1  medium  sweet red pepper, cut into thin strips
• 1  medium zucchini, halved lengthwis and sliced
• 1 (10 ounce) package  frozen peas, thawed
• 1 (6 ounce) can pitted ripe olives, drained
• 4  ounces  cubed smoked cheddar cheese
• 1  cup  toasted  blanched almond
• 1⁄2 cup  sliced green onion
• 2  tablespoons  snipped fresh oregano or 2  tablespoons basil
• 1 (8 ounce) bottle  Italian salad dressing

Directions

1. Cook pasta according to package.
2. Add 1 teaspoon crushed red pepper to water to add flavor to the pasta.
3. Drain, Rinse with cold water, and cool to room temperature.
4. Don't add other ingredients until pasta is cool because cheese will melt.
5. In a large mixing bowl, add pasta, red pepper, zucchini, peas, olives, cheese, almonds, green onions and herbs.
6. Blend gently.
7. Add dressing and toss gently.
8. Cover and chill for at least two hours before serving.