Pot Luck Pasta Salad

Alright, here's a recipe that I think everyone will like. I made it for a station BBQ, and it was such a big hit that I only had a little bit leftover when I went home. My scheduling officer said she loved it because it gave her an idea of what to do with all her yellow squash that she had in her garden! This is one healthy recipe that tastes wonderful.

Ingredients:

• 4 oz uncooked whole-wheat pasta, corkscrew shape (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

Instructions:

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

This is a WeightWatchers Recipe. Here are the stats:

POINTS® Value: 2
Servings: 12
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy