This dish travels well – perfect for picnics, barbeques and potlucks.

Reviews
Quick, easy, and GOOD!!! For kids, I use "fun" shaped pasta.
- Sharon K, Pennsylvania

THIS IS A GREAT WAY TO USE UP YOUR GARDEN PICKED VEGETABLES
- THOMAS SARVER, Kentucky

Good for the tummy
- Veliene Keller, California

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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Use whatever type of pasta you have on hand for this crowd-pleasing salad recipe. Also feel free to experiment with different vegetables depending on what is in season.

 

Servings: Makes 16 side-dish servings

Total: 150 mins

Rated:

 

 

Ingredients

3 cups dried wagon wheel macaroni, rotini or other desired pasta (8 ounces)

2 cups yellow summer squash or zucchini, halved lengthwise and sliced (1 medium)

1 cup frozen peas, thawed; shelled fresh peas, cooked and cooled ; or frozen whole kernel corn, thawed

1 medium red sweet pepper, cut into strips (about 1/2 cup)

8 ounces smoked cheddar cheese or cheddar cheese, cubed (2 cups)

1 6-ounce can pitted ripe olives, drained and coarsely chopped

1 cup cherry tomatoes, halved

1/2 cup chopped red onion (1 medium)

2 tablespoons snipped fresh oregano or basil or 2 teaspoons dried oregano or basil, crushed

1 cup bottled balsamic vinaigrette or red wine vinaigrette salad dressing

 

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, squash, peas, sweet pepper, cheese, olives, tomatoes, onion, and oregano. Add dressing to pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

3. Makes 16 side-dish servings

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.