Vegetable Pasta Salad

[Guest guest]

I made this before, but cut the recipe in half. It was very good.

 

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

 

~ P_T ~