Vegetable pasta salad

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
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

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