Italian Pasta Salad

• 1 13 cups wagon wheel macaroni
• 4 ounces tricolored corkscrew macaroni
• 1 teaspoon crushed red pepper flakes
• 1 medium sweet red pepper, cut into thin strips
• 1 medium zucchini, halved lengthwis and sliced
• 1 (10 ounce) package frozen peas, thawed
• 1 (6 ounce) can pitted ripe olives, drained
• 4 ounces cubed smoked cheddar cheese
• 1 cup toasted blanched almond
• 12 cup sliced green onion
• 2 tablespoons snipped fresh oregano or 2 tablespoons basil
• 1 (8 ounce) bottle Italian salad dressing

1. Cook pasta according to package.
2. Add 1 teaspoon crushed red pepper to water to add flavor to the pasta.
3. Drain, Rinse with cold water, and cool to room temperature.
4. Don't add other ingredients until pasta is cool because cheese will melt.
5. In a large mixing bowl, add pasta, red pepper, zucchini, peas, olives, cheese, almonds, green onions and herbs.
6. Blend gently.
7. Add dressing and toss gently.
8. Cover and chill for at least two hours before serving.

wagon wheel macaroni, macaroni, red pepper, sweet red pepper, zucchini, frozen peas, olives, cheddar cheese, blanched almond, green onion, fresh oregano, italian salad dressing

Taken from www.food.com/recipe/italian-pasta-salad-68539 (may not work)