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    • Vegetable Pasta Salad

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Dairy Italian Salads, Vegetables, Pasta 6 Servings

    INGREDIENTS

    12 oz Rotini pasta, cooked and drained
    6 Green onions, thinly sliced
    2 Sm. zucchini, thinly sliced
    2 c Frozen broccoli and cauliflower,
    Thawed and drained
    1 1/2 c Thinly sliced carrots, parboiled
    1 c Thinly sliced celery
    1/2 c Frozen peas, thawed
    2 1/4 oz can sliced ripe olives, drained
    6 oz Jar marinated artichoke hearts,
    Drained and quartered
    Dressing:
    1/2 c Mayonnaise
    1/2 c Bottled Italian salad dressing
    1/2 c Sour cream
    1 tb Prepared mustard
    1/2 ts Dried Italian seasoning

    INSTRUCTIONS

    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)

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