Yield: 1 Servings
|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 rec.food.recipes by christi@... (Christi Wilson) on 1995b, .