Photo of Pot-Luck Pasta Salad by WW

Pot-Luck Pasta Salad

2 - 4
PersonalPoints™ per serving
Total Time
45 min
30 min
15 min
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.


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

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 clove(s)

2 medium clove(s), minced


2½ oz, canned, sliced, black (about 10 medium olives)

Green pepper(s)

1 medium, chopped (about 1 cup)

Sweet red pepper(s)

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)

Uncooked zucchini

1 medium, halved lengthwise and sliced (about 1/2 cup)

Frozen green peas

1 cup(s), thawed


  1. Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
  2. Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; 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.