Vegetable Pasta Salad

Time

prep 0:25       total 1:25

Yield

16 servings

Ingredients

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

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.

Similar Recipes

0 Recipe Reviews