Vegetable pasta salad
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Rotini pasta -- cooked and |
| \N | \N | Drained |
| 6 | eaches | Green onions -- thinly |
| \N | \N | Sliced |
| 2 | smalls | Zucchini -- thinly sliced |
| 2 | cups | Frozen broccoli |
| \N | \N | And cauliflower, thawed and |
| \N | \N | Drained |
| 1½ | cup | Carrots -- thinly sliced |
| \N | \N | Parboi |
| 1 | \N | Up |
| ½ | cup | Frozen peas -- thawed |
| 1 | can | Ripe olives -- 2-1/4 oz |
| \N | \N | Sliced/drai |
| 1 | \N | Jar marinated artichoke |
| \N | \N | Hearts -- 6 oz drained & |
| \N | \N | Guart |
| \N | \N | DRESSING: |
| ½ | cup | Mayonnaise |
| ½ | cup | Bottled ltalian salad |
| \N | \N | Dressing |
| ½ | cup | Sour cream |
| 1 | tablespoon | Prepared mustard |
| ½ | teaspoon | Dried ltalian seasoning |
| \N | \N | Celery -- thinly sliced |
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