| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Veg06 |
8 |
servings |
INGREDIENTS
| 4 |
oz |
Wagon-wheel macaroni or desired pasta |
| 4 |
oz |
Tricolored rotini or desired pasta |
| 1 |
ts |
Crushed red pepper |
| 1 |
md |
Red bell pepper; cut into strips |
| 1 |
md |
Yellow squash and/or zucchini; halved lengthwise |
|
|
; sliced |
| 1 |
|
10 oz. pkg. frozen green peas; thawed |
| 1 |
|
6 oz. can pitted ripe olives; drained |
| 1 |
c |
Cubed Cheddar cheese |
| 1/2 |
c |
Thinly sliced green onions |
| 2 |
ts |
Dried tarragon; oregano, or basil, |
|
|
; crushed |
| 1 |
|
Bottle {8 oz.} Italian salad dressing |
INSTRUCTIONS
1. Cook pasta according to package directions, except ad red bell pepper to
cooking water. Drain pasta. Rinse with cold water; drain again.
2. In a large bowl, combine pasta and remaining ingredients except
dressing. Add dressing to pasta mixture; toss gently to coat. Cover and
chill 2 to 24 hours.
Recipe by: Better Homes and Gardens New Cookbook
Converted by MM_Buster v2.0l.
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