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Ingredients

• 3 cups  dried wagon wheel macaroni, rotini or other desired pasta (8 ounces)
• 2 cups  yellow summer squash or zucchini, halved lengthwise and sliced (1 medium)
• 1 cup  frozen peas, thawed; shelled fresh peas, cooked and cooled (page 000); or frozen whole kernel corn, thawed
• 1 medium  red sweet pepper, cut into strips (about 1/2 cup)
• 8 ounces  smoked cheddar cheese or cheddar cheese, cubed (2 cups)
• 1 6-ounce can  pitted ripe olives, drained and coarsely chopped
• 1 cup  cherry tomatoes, halved
• 1/2 cup  chopped red onion (1 medium)
• 2 tablespoons  snipped fresh oregano or basil or 2 teaspoons dried oregano or basil, crushed
• 1 cup  bottled balsamic vinaigrette or red wine vinaigrette salad dressing

Description

Use Whatever Type Of Pasta You Have On Hand For This Crowd-pleasing Salad Recipe. Also Feel Free To Experiment With Different Vegetables Depending On What Is In Season.

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