Pot-Luck Pasta Salad
4
Points®
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
12
Difficulty
Easy
This colorful salad has something for everyone. You can buy pre-cut ingredients from a salad bar and use your favorite bottled low-fat Italian dressing to save time—just keep in mind that this could potentially affect the nutritional info for this recipe. You can use any shape pasta or combination of pastas that you prefer for a fun presentation. The pasta salad also features green and red peppers, grape tomatoes, summer squash, zucchini, and green peas for a variety of flavors and textures. After you assemble it, it can hang out in the fridge to let all the ingredients meld together for 2 hours so it's ready to go to the pot-luck when you are.
Ingredients
Uncooked whole wheat pasta
4 oz, corkscrew shape (about 1 1/2 cups)
Uncooked whole wheat pasta
4 oz, macaroni shape (about 1 1/2 cups)
Olive oil
⅓ cup(s), extra virgin
Fresh lemon juice
¼ cup(s)
Dried oregano
1 tsp
Dijon mustard
1 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Garlic
2 clove(s), minced
Olives
2½ oz, canned, sliced, black (about 10 medium olives)
Green bell pepper
1 medium, chopped (about 1 cup)
Red bell pepper
1 medium, chopped (about 1 cup)
Grape tomatoes
¾ cup(s), or other small tomatoes, halved (about 10 tomatoes)
Uncooked yellow summer squash
1 medium, halved lengthwise and sliced (about 1/2 cup)
Uncooked zucchini
1 medium, halved lengthwise and sliced (about 1/2 cup)
Frozen green peas
1 cup(s), thawed