4

Pot-Luck Pasta Salad

Total Time
45 min
Prep
30 min
Cook
15 min
Serves
12
Difficulty
Easy
This colorful salad has something for everyone. Buy pre-cut ingredients from a salad bar and use your favorite 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, 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

olive(s)

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

Instructions

  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.
Notes
*Could affect SmartPoints values.You can use any shape pasta or combination of pastas that you prefer.

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