Summer Twist Salad

By carvalhohm2

Ingredients

• 2 cups twist pasta or any medium pasta shape
• 1 cup (4 ounces) sliced fresh mushrooms
• 1 medium-sized zucchini, sliced
• 1 cup (4 ounces) Cheddar cheese cubes
• 1/2 cup pitted black olives, drained
• 3/4 cup mayonnaise
• 1/4 cup chili sauce
• 2 hard-boiled eggs, finely chopped
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon dried dillweed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

In a large pot of boiling salted water, cook the pasta to desired doneness; drain and rinse under cold water. Drain again and place in a large bowl.

Add the mushrooms, zucchini, Cheddar cheese, and olives. Toss to mix well.

In a medium-sized bowl, mix together the remaining ingredients.

Add the mayonnaise mixture to the pasta and toss to coat. Cover and chill.

Notes:
Serve on individual salad plates over lettuce leaves.