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vegetable pasta salad**

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 12 ounces Rotini pasta, cooked and drained

  2. 6 Green onions, thinly sliced

  3. 2 Sm. zucchini, thinly sliced

  4. 2 cups Frozen broccoli and cauliflower,

  5. Thawed and drained 1 1/2 cup Thinly sliced carrots, parboiled

  6. 1 cup Thinly sliced celery

  7. cup Frozen peas, thawed

  8. 2 1/4 oz can sliced ripe olives, drained

  9. 6 ounces Jar marinated artichoke hearts,

  10. Drained and quartered Dressing:

  11. cup Mayonnaise

  12. cup Bottled Italian salad dressing

  13. cup Sour cream

  14. 1 tablespoon Prepared mustard

  15. teaspoon Dried Italian seasoning

Instructions Jump to Ingredients ↑

  1. 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.

  2. Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)

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