Best Potluck Pasta Salad

• 3 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 2 teaspoons dried oregano or 2 teaspoons basil, crushed
• 1 cup bottled balsamic vinaigrette or 1 cup red wine vinaigrette dressing

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

rotini pasta, summer, frozen peas, red pepper, cheddar cheese, olives, cherry tomatoes, red onion, oregano, balsamic vinaigrette

Taken from www.food.com/recipe/best-potluck-pasta-salad-86078 (may not work)