Vegetable Pasta Salad

Course : Italian
Serves: 6
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Ingredients:

12 ounces rotini pasta -- cooked and
6 medium green onions -- thinly sliced
2 small Zucchini thinly sliced
2 cups broccoli and cauliflower frozen, thawed and drained
1 1/2 cups thinly sliced carrots -- parboiled
1 cup thinly sliced celery
1/2 cup frozen peas -- thawed
2 1/4 ounces sliced ripe -- olives, drained
6 ounces marinated artichoke -- hearts, drained and quartered
---DRESSING---
1/2 cup mayonnaise
1/2 cup bottled Italian salad -- dressing
1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon dried Italian seasoning
 

Preparation / Directions:

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.


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