Pot-Luck Pasta Salad

By ldelmas

Prep time: 30 minCook time: 15 min
Other time: 0 min Serves: 12

Ingredients

• 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
• 4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
• 1/3 cup(s) olive oil, extra virgin
• 1/4 cup(s) fresh lemon juice
• 1 tsp dried oregano
• 1 Tbsp Dijon mustard
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 clove(s) (medium) garlic clove(s), minced
• 2 1/2 oz olive(s), canned, sliced, black (about 10 medium olives)
• 1 medium green pepper(s), chopped (about 1 cup)
• 1 medium sweet red pepper(s), chopped (about 1 cup)
• 3/4 cup(s) grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
• 1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
• 1 medium uncooked zucchini, halved lengthwise and sliced (about 1/2 cup)
• 1 cup(s) frozen green peas, thawed

Preparation

Step 1

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.


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.


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 PointsPlus values.

You can use any shape pasta or combination of pastas that you prefer