| 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)
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”