Easy family meal on a budget Pasta Salad

3 cups dried wagon wheel macaroni, rotini or other desired pasta (8 ounces)
2 cups yellow summer squash or zucchini, halved lengthwise and sliced (1 medium)
1 cup frozen peas, thawed; shelled fresh peas, cooked and cooled ; or frozen whole kernel corn, thawed
1 medium red sweet pepper, cut into strips (about 1/2 cup)
8 ounces smoked cheddar cheese or cheddar cheese, cubed (2 cups)
1 6-ounce can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup chopped red onion (1 medium)
2 tablespoons snipped fresh oregano or basil or 2 teaspoons dried oregano or basil, crushed
1 cup bottled balsamic vinaigrette or red wine vinaigrette salad dressing

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl combine pasta, squash, peas, sweet pepper, cheese, olives, tomatoes, onion, and oregano. Add dressing to pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
3. Makes 16 side-dish servings