| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Artichokes, Pasta-cold, Salads | 8 | Servings | |
INGREDIENTS
| 10 | oz | Pasta shells, * see note |
| 1 | c | Frozen broccoli, thawed |
| 1/2 | c | Frozen carrots, thawed |
| 1/2 | c | Frozen peas, thawed |
| 1/4 | c | Sliced black olives, drained |
| 1/4 | c | Parmesan cheese |
| 1 | Jar marinated artichoke | |
| hearts chopped | ||
| 1/3 | c | Red wine vinegar |
| 1/2 | c | Vegetable oil |
| 2 | t | Garlic salt |
| 1 | t | Black pepper, or to taste |
| 1/2 | c | Mayonnaise |
INSTRUCTIONS
multi-colored vegie spirals are nice to use here if you can find them Cook pasta, drain and rinse with cold water. Mix with remaining salad ingredients. Pour garlic dressing over all, mixing gently. Refrigerate. Garlic Dressing: Mix all ingredients with a wire whip. Recipe by: Co-worker Posted to recipelu-digest Volume 01 Number 183 by JoAnn <joannr@pclink.com> on Oct 30, 1997
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 177
Total Fat: 20.1g
Cholesterol: 6.6mg
Sodium: 819.3mg
Potassium: 452.9mg
Carbohydrates: 18.5g
Fiber: 6.8g
Sugar: 1.7g
Protein: 5.9g