• 4 oz Wagon Wheel pasta (about 1 1/2 cups)

• 4 oz tri-colored rotini (about 1 1/2 cups)

• 1 tsp. crushed red pepper flakes

• 1 medium red pepper, cut into strips

• 1 cup zucchini, halved length-wise and sliced

• 1 cup yellow squash, halved length-wise and sliced

• 1 (10 oz package) frozen peas, thawed

• 1 can (6 oz) pitted ripe black olives, drained

• 4 oz cheddar cheese, cubed

• 1 cup unblanched almonds, toasted

• 4 green onions, sliced thin

• 2 Tbsp. oregano

• 1 bottle (8 oz) fat-free Italian salad dressing

Directions: 

Boil water for pasta, adding crushed red pepper to cooking water.

Cook pasta until tender.  Drain and rinse with cold water.

In a large bowl combine pasta and all dry ingredients mixing well.

Add dressing to mixture, tossing to coat.

Cover and chill 2-4 hours before serving.

Servings: 16 (3/4 cup) portions

Calories: approx. 160 calories per serving         Protein:  approx. 6 grams protein per serving