This is one of those salads that is simple enough you can quickly throw together while the burgers grill, yet it's impressive enough to take to a potluck.
6
Servings
6
Ingredients
1
Comments
Ingredients
- 16 ounces Medium Shells
- 2 ¼ ounces drain Black Olives, Sliced, Canned
- 2 cups Cherry Tomatoes
- 1 cup Peas, Frozen
- 1 cup Cheddar Cheese, Shredded
- 12 fluid ounces Italian Dressing
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions in salted boiling water.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions in salted boiling water.
- Drain and rinse with cold water.
- Add other ingredients, dressing last.
- Chill for 30 minutes before serving.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 541
- Total Fat
- 22g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 19mg
- Sodium
- 798mg
- Total Carbohydrates
- 70g
- Fiber
- 2g
- Sugar
- 12g
- Protein
- 16g
- WW Freestyle
- 17
1 Comment
Join the discussionI never would have thought of freezing pasta salad. What a great idea!