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Vegetable Pasta Salad
Servings:
16
Ingredients:
- 12 oz. rotini
pasta, cooked and drained
- 6 green onions, thinly sliced
- 2
sm. 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 can (2-1/4 oz.) sliced ripe olives, drained
- 1
jar (6 oz.) 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
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.
Summer and BBQ Recipes @ Holidays on the Net (www.holidays.net)
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