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