Italian recipes

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.

Vegetable Pasta Salad

Ingredients:

Preparation / Directions:

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