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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
:25 |
Total Time: |
1:25 |
Ingredients: |
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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
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Directions:
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In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In asmall bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.
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