Pot Luck Pasta Salad POINTS® Value | 3 Servings | 12 Preparation Time | 30 min Cooking Time | 15 min Level of Difficulty | Easy side dishes | This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing. Ingredients: 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups) 4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups) 1/3 cup olive oil 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 medium garlic clove(s), minced 2 1/2 oz olive(s), canned, sliced, black (about 10 medium black olives) 1 medium green pepper(s), chopped (about 1 cup) 1 medium sweet red pepper(s), 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

Directions: 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. Yields about 1 cup per serving.