Vegetable pasta salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Rotini pasta -- cooked and |
| Drained | ||
| 6 | eaches | Green onions -- thinly |
| Sliced | ||
| 2 | smalls | Zucchini -- thinly sliced |
| 2 | cups | Frozen broccoli |
| And cauliflower, thawed and | ||
| Drained | ||
| 1½ | cup | Carrots -- thinly sliced |
| Parboi | ||
| 1 | Up | |
| ½ | cup | Frozen peas -- thawed |
| 1 | can | Ripe olives -- 2-1/4 oz |
| Sliced/drai | ||
| 1 | Jar marinated artichoke | |
| Hearts -- 6 oz drained & | ||
| Guart | ||
| DRESSING: | ||
| ½ | cup | Mayonnaise |
| ½ | cup | Bottled ltalian salad |
| Dressing | ||
| ½ | cup | Sour cream |
| 1 | tablespoon | Prepared mustard |
| ½ | teaspoon | Dried ltalian seasoning |
| Celery -- thinly sliced | ||
Directions
In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.
Yield: 16-18 servings
Recipe By : Taste of Home