Vegetable pasta salad**
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Rotini pasta, cooked and drained |
| 6 | Green onions, thinly sliced | |
| 2 | Sm. zucchini, thinly sliced | |
| 2 | cups | Frozen broccoli and cauliflower, |
| Thawed and drained | ||
| 1½ | cup | Thinly sliced carrots, parboiled |
| 1 | cup | Thinly sliced celery |
| ½ | cup | Frozen peas, thawed |
| 2 | 1/4 oz can sliced ripe olives, drained | |
| 6 | ounces | Jar marinated artichoke hearts, |
| Drained and quartered | ||
| Dressing: | ||
| ½ | cup | Mayonnaise |
| ½ | cup | Bottled Italian salad dressing |
| ½ | cup | Sour cream |
| 1 | tablespoon | Prepared mustard |
| ½ | teaspoon | Dried Italian seasoning |
Directions
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.
Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)