Vegetable pasta salad

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

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