[recipe*] Vegetable Pasta Salad

[Guest guest]

I love this salad and it should be called the

VERY Vegetable Pasta Salad because it is just

full of fresh seasonal summer veggies.

Feel free to add even more! Leftover corn is

great stirred in, as are chopped fresh peppers.

The more veggies the merrier!

 

Vegetable Pasta Salad

 

12 oz. rotini pasta, cooked and drained

6 green onions, thinly sliced

1 to 2 small zucchini, thinly sliced

2 cups frozen broccoli and cauliflower, thawed and drained

1 1/2 cups thinly sliced carrots, cooked until crisp tender

1 cup thinly sliced celery

1/2 cup frozen peas, thawed

1 can (2.25 oz) sliced ripe olives, drained

1 jar (6oz) marinated artichoke hearts, drained and quartered

 

Dressing:

1/2 cup mayonaise

1/2 cup Italian salad dressing

1/2 cup sour cream

1 Tbs prepared mustard (dijon)

1/2 tsp Italian sesoning

 

In a large bowl, combine pasta, onions, zucchini,

broccoli and cauliflower, carrots, celery, peas.

olives, and artichoke hearts. In a smaller bowl,

combine the dressing ingredients; mix well.

Pour over pasta and vegetables and toss.

Cover and refrigerate for at least 1 hour.

Yield: 16 to 18 servings

 

~ PT ~

 

A blessing upon your new home,

A blessing upon your new hearth,

A blessing upon your new dwelling,

Upon your newly kindled fire.

~ Scots Gaelic blessing (trans. CM)