Potluck Pasta Salad

Makes 12 side-dish servings

• 4 ounces wagon wheel macaroni or desired pasta (1-1/3 cups)
• 4 ounces tri-colored corkscrew macaroni or desired pasta
• 1 teaspoon crushed dried red pepper
• 1 medium red sweet pepper, cut into thin strips
• 1 medium yellow squash and/or zucchini, halved lengthwise and sliced
• 1 10-ounce package frozen peas, thawed, or 1-1/2 cups cooked and cooled fresh peas (pods removed)
• 1 6-ounce can pitted ripe olives, drained
• 4 ounces smoked cheddar cheese, cubed
• 1 cup unblanched whole almonds, toasted
• 1/2 cup sliced green onions
• 2 tablespoons snipped fresh tarragon, oregano, basil, or dill
• 1 8-ounce bottle regular or fat-free Italian salad dressing

1. Cook pasta according to package directions except add crushed red pepper to the cooking water. Rinse with cool water and drain thoroughly. Cool pasta to room temperature.
2. In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb.
3. Add dressing to pasta mixture; toss gently to mix. Cover and chill for at least 2 hours or up to 24 hours.