[recipe*] Vegetable Pasta Salad

[Guest guest]

Here is a yummy pasta salad that we enjoy.

Loads of veggies and very flavorful.

 

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 ~

[Guest guest]

This looks great. Thanks for sharing.

Judy

-

~ PT ~

Friday, July 03, 2009 8:45 AM

[recipe*] Vegetable Pasta Salad

 

 

 

 

 

Here is a yummy pasta salad that we enjoy.

Loads of veggies and very flavorful.

 

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 ~