Vegetable Pasta salad
List of Ingredients
Vegetable Pasta Salad
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12 oz. rotini pasta, cooked
6 green onions, thinly sliced
1 to 2 small zucchini, thinly sliced
2 cups frozen broccoli, thawed and drained
1 1/2 cups thinly sliced carrots, parboiled
1 cup thinly sliced celery
1/2 cup frozen peas, thawed
1 can (2 1/4oz) sliced ripe olives, drained
1 jar (6oz) marinated artichoke hearts, drained and cut up (opt)
Dressing:
1/2 cup mayo (or plain yogurt)
1/2 cup bottled Italian salad dressing
1/2 cup sour cream (or yogurt)
1 Tbs. prepared mustard
Recipe
In large bowl, combine pasta, onions, zucchini, broccoli, carrots,
celery, peas, olives and artichoke hearts. In a small bowl, combine
dressing ingredients, mix well. Pour over pasta and veggies and toss.
Cover and refrigerate for at least an hour, or serve warm.
*A great meatless meal served with french bread.
Carole OR
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