THE ULTIMATE PASTA POTLUCK SALAD

1
Bonnie ^O^

By
@Californian

This is the Ultimate Pasta Potluck Salad. While there is a bit of prep work to this dish, it is well worth the effort. I always bring copies of this recipe when I take this dish to a barbecue. The flavor is outstanding! Enjoy!



Photo from free site, recipe by a cook named Nancy.

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
30 Min

Ingredients

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  • 4
    ounces wagon wheel macaroni or desired pasta (1 1/3 cups)
  • 4
    ounces tri-colored corkscrew macaroni or desired pasta
  • 1
    teaspoon crushed dried red pepper
  • 1
    medium red sweet bell pepper
  • 1
    medium yellow squash or zucchini, halved lengthwise and sliced
  • 1
    10 ounce package frozen peas thawed
  • 1
    6 ounce can pitted black olives, drained
  • 4
    ounces smoked cheddar cheese, cubed
  • 1
    cup unblanched whole almonds, toasted
  • 1/2
    cup sliced green onions
  • 2
    tablespoons snipped fresh tarragon, oregano or dill (i use tarragon)
  • 1
    8 ounce bottle regular or fat free italian dressing. i use fat free caesar dressing

How to Make THE ULTIMATE PASTA POTLUCK SALAD

Step-by-Step

  1. Cook the 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.
  2. In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and tarragon.
  3. Add dressing to pasta mixture; toss gently to mix. Cover and chill at least 2 hours or up to 24 hours.
  4. Cook's tip: Be sure not to substitute the smoked cheddar cheese; it is crucial to the flavor of the dish. Optional: Add chopped avocado just before serving. Enjoy!

Printable Recipe Card

About THE ULTIMATE PASTA POTLUCK SALAD

Course/Dish: Pasta, Pasta Salads, Salads




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