*  Exported from  MasterCook  *

                         Vegetable Pasta Salad **

Recipe By     : Taste of Home Magazine
Serving Size  : 16   Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      oz            Rotini pasta -- cooked and
   6                    Green onions -- thinly sliced
   2      sm            Zucchini -- thinly sliced
   2      c             Frozen broccoli & cauliflower --
                        - thawed and drained
   1 1/2  c             Carrots -- thinly sliced,
                        - parboiled
   1      c             Celery -- thinly sliced
     1/2  c             Frozen peas -- thawed
   2 1/4  oz            Can sliced ripe olives --
                        - drained
   6      oz            Marinated artichoke hearts --
                        - drained and quartered
                        Dressing:
     1/2  c             Mayonnaise
     1/2  c             Bottled Italian salad dressing
     1/2  c             Sour cream
   1      tb            Prepared mustard
     1/2  ts            Dried Italian seasoning

In a large bowl, combine pasta, onions, zucchini, broccoli &
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.

Yield: 16 Servings

Posted by: Debbie Carlson (D.Carlson - GEnie)


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