| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked mostaccioli |
| 2 |
c |
Broccoli florets |
| 1 |
c |
Cauliflower florets |
| 1 |
c |
Sliced mushrooms |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Halved cherry tomatoes |
| 1 |
sm |
Red onion, thinly sliced and separated into rings |
| 1/4 |
c |
Reduced-fat Italian dressing |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
~The Cincinnati Enquirer, March 30, 1994
Cook pasta, drain and rinse with cold water. In a large bowl, combine all
ingredients except cheese; toss gently. Cover and refrigerate 2-3 hours.
Toss gently before serving; sprinkle with Parmesan cheese. Makes 14
servings.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .
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