Mostaccioli vegetable salad

Yield: 1 Servings

Measure Ingredient
2 cups Uncooked mostaccioli
2 cups Broccoli florets
1 cup Cauliflower florets
1 cup Sliced mushrooms
1 cup Sliced carrots
1 cup Halved cherry tomatoes
1 small Red onion, thinly sliced and separated into rings
¼ cup Reduced-fat Italian dressing
2 tablespoons Grated Parmesan cheese

~The Cincinnati Enquirer, March 30, 1994 Cook pasta, drain and rinse with cold water. In a large bowl, combine all ingredients except cheese; toss gently. Cover and refrigerate 2-3 hours.

Toss gently before serving; sprinkle with Parmesan cheese. Makes 14 servings.

Posted to by christi@... (Christi Wilson) on 1995b, .

Similar recipes