Summer and BBQ Recipes

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

1. In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts.
2. In a small bowl, combine dressing ingredients; mix well.
3. Pour over pasta and vegetables and toss.
4. Cover and refrigerate for at least 1 hour.

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