Yield: 1 servings
| Measure | 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 |
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