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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 12 |
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I like taking this to potlucks because it makes so much and looks great because of all the color. 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.
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