Bonnies Ultimate Pasta Potluck Salad Recipes

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BONNIE'S ULTIMATE PASTA POTLUCK SALAD



BONNIE'S ULTIMATE PASTA POTLUCK SALAD image

This is the Ultimate Pasta Potluck Salad. While there is a bit of prep work to this dish, it is well worth the effort. I always bring copies of this recipe when I take this dish to a barbecue. The flavor is outstanding! Enjoy! Photo from free site, recipe by a cook named Nancy.

Provided by BonniE !

Categories     Salads

Time 30m

Number Of Ingredients 12

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 bell pepper
1 medium yellow squash or zucchini, halved lengthwise and sliced
1 10 ounce package frozen peas thawed
1 6 ounce can pitted black 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 or dill (i use tarragon)
1 8 ounce bottle regular or fat free italian dressing. i use fat free caesar dressing

Steps:

  • 1. Cook the 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 tarragon.
  • 3. Add dressing to pasta mixture; toss gently to mix. Cover and chill at least 2 hours or up to 24 hours.
  • 4. Cook's tip: Be sure not to substitute the smoked cheddar cheese; it is crucial to the flavor of the dish. Optional: Add chopped avocado just before serving. Enjoy!

BEST POTLUCK PASTA SALAD



Best Potluck Pasta Salad image

This is a very good salad for a potluck, serves 16-18 as a side dish and can be made ahead of time; 12 to 24 hours. Chill time not included.

Provided by Barb G.

Categories     Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

3 cups rotini pasta or 3 cups other desired pasta (8-ounces)
1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced (2 cups, you can use both.)
1 cup frozen peas or 1 cup frozen whole kernel corn, thawed
1 medium red pepper, cut into strips
8 ounces smoked cheddar cheese or 8 ounces cheddar cheese, cubed
1 (6 ounce) can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
2 teaspoons dried oregano or 2 teaspoons basil, crushed
1 cup bottled balsamic vinaigrette or 1 cup red wine vinaigrette dressing

Steps:

  • Cook pasta according to package directions; drain.
  • Rince with cold water; drain again.
  • In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
  • Add dressing to pasta mixture; toss gently to coat.
  • Cover and chill for 2 to 24 hours.

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