Mostaccioli vegetable salad

1 Servings

Ingredients

QuantityIngredient
2cupsUncooked mostaccioli
2cupsBroccoli florets
1cupCauliflower florets
1cupSliced mushrooms
1cupSliced carrots
1cupHalved cherry tomatoes
1smallRed onion, thinly sliced and separated into rings
¼cupReduced-fat Italian dressing
2tablespoonsGrated Parmesan cheese

Directions

~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, .