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 rec.food.recipes by christi@... (Christi Wilson) on 1995b, .