Vegetable Pasta Salad** Recipe - Cooking Index
Vegetable Pasta Salad** Recipe - Cooking Index
| 12 oz | 340g | Rotini pasta - cooked and |
6 green onions -- thinly sliced
2 small zucchini -- thinly sliced
2 cups frozen broccoli and -- cauliflower,
thawed and drained
1 1/2 cups thinly sliced carrots -- parboiled
1 cup thinly sliced celery
1/2 cup frozen peas -- thawed
1 2 1/4 ounces sliced ripe -- olives, drained
1 6 ounces jar marinated artichoke -- hearts,
drained and quartered
***DRESSING***
1/2 cup mayonnaise
1/2 cup bottled italian salad -- dressing
1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon dried italian seasoning
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)
Source:
RECIPE FOR HEALTH: Healthy Eating Extra!
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