Time
prep 0:25
total 1:25
Ingredients
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 cup | 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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Instructions
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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