Pot-Luck Pasta Salad
2
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
This colourful salad has something for everyone. Buy pre-cut ingredients from a salad bar and use your favourite bottled low-fat Italian dressing to save time.*
Ingredients
Uncooked whole wheat pasta
4 oz, corkscrew shape (about 1 1/2 cups)
Uncooked whole wheat pasta
4 oz, wheel shaped (about 1 1/2 cups)
Olive oil
⅓ tsp(s)
Fresh lemon juice
¼ cup(s)
Dried oregano
1 tsp(s)
Dijon mustard
1 tbsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Garlic
2 clove(s), large, minced
Olives
10 large, canned, sliced, black (about 10 medium black 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)
Yellow summer squash
1 medium, halved lengthwise and sliced (about 1/2 cup)
Zucchini
1 medium, halved lengthwise and sliced (about 1/2 cup)
Frozen green peas
1 cup(s), thawed
Instructions
1
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
2
Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.
3
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
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