Pot-Luck Pasta Salad

PREP 30 MIN COOK:  15 MIN SERVES 12

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 olive oil, extra virgin
1/4 cup 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 olives, canned, sliced black (about 10 medium olives)
1 medium green pepper, chopped (about 1 cup)
1 medium sweet red pepper, chopped (about 1 cup)
3/4 cup 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 zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed


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


2. 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.

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

PER SERVING: (1 CUP)
PointsPlus Value: 4
Sorry this recipe didn't come with detailed nutritional information. If at some point I figure it out, or someone shares it with me - I'll update the details then, otherwise this is all I've got - PointsPlus value.

This was a great and fairly easy recipe to make. Everyone had some tonight and everyone enjoyed it! It is indeed a make again recipe and earned it's title!