Yield: 1 servings
Measure | 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