Pasta and vegetable salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pasta shells; * see note |
| 1 | cup | Frozen broccoli; thawed |
| ½ | cup | Frozen carrots; thawed |
| ½ | cup | Frozen peas; thawed |
| ¼ | cup | Sliced black olives; drained |
| ¼ | cup | Parmesan cheese |
| 1 | Jar marinated artichoke hearts, chopped | |
| ⅓ | cup | Red wine vinegar |
| ½ | cup | Vegetable oil |
| 2 | teaspoons | Garlic salt |
| 1 | teaspoon | Black pepper; or to taste |
| ½ | cup | Mayonnaise |
Directions
GARLIC DRESSING
* multi-colored vegie spirals are nice to use here if you can find them Cook pasta, drain and rinse with cold water. Mix with remaining salad ingredients. Pour garlic dressing over all, mixing gently. Refrigerate.
Garlic Dressing: Mix all ingredients with a wire whip.
Recipe by: Co-worker
Posted to recipelu-digest Volume 01 Number 183 by JoAnn <joannr@...> on Oct 30, 1997