| 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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