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