Vegetable Pasta Salad** Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Rotini pasta, cooked and drained
6: Green onions, thinly sliced
2 Sm.: zucchini, thinly sliced
2 cup: Frozen broccoli and cauliflower,
Thawed and drained,
1 1/2 cup: Thinly sliced carrots, parboiled
1 cup: Thinly sliced celery,
1/2 cup: Frozen peas, thawed
2 1/4 ounce: can sliced ripe olives, drained
6 ounce: 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 tbsp: Prepared mustard,
1/2 tsp: Dried Italian seasoning,
Directions:
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 from luhu.jp
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 from luhu.jp