Vegetable Pasta Salad

Recipe Ingredients

12 oz	340g	Rotini pasta - cooked and
6		Green onions - thinly sliced
2		Zucchini - thinly sliced (small)
2 cups	292g / 10oz	Frozen broccoli and - cauliflower,
		Thawed and drained
1 1/2 cups	355ml	Thinly sliced carrots - parboiled
1 cup	110g / 3.9oz	Thinly sliced celery
1/2 cup	118ml	Frozen peas - thawed
1		Sliced ripe - olives, drained
1		Marinated artichoke - hearts,
		Drained and quartered
		Dressing
1/2 cup	118ml	Mayonnaise
1/2 cup	118ml	Bottled Italian salad - dressing
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	Prepared mustard
1/2 teaspoon	2.5ml	Dried Italian seasoning

Recipe 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.

Source:
Mario Batali

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.