Pot Luck Pasta Salad (Kid-Friendly)

By á-174942

Ingredients

• 4 ounces uncooked whole-wheat corkscrew shape pasta
• 4 ounces uncooked whole-wheat wheel shape pasta
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1 tablespoon Dijon mustard
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 2 medium garlic cloves minced
• 2 1/2 ounces canned black olives sliced (abt 10 medium black olives)
• 1 medium green pepper chopped
• 1 medium sweet red pepper chopped
• 3/4 cup grape tomatoes or other small tomatoes halved
• 1 medium yellow summer squash halved lengthwise, and sliced - (abt 1/2 cup)
• 1 medium zucchini halved lengthwise, and sliced - (abt 1/2 cup)
• 1 cup frozen green peas thawed

Details

Servings 12

Preparation

Step 1

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

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.

In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours.

This recipe yields 12 servings; about 1 cup per serving.

Points® Value: 3