| 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 [email protected] (Christi Wilson) on 1995b, .
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