Title: Vegetable Pasta Salad
Categories: Salads, Vegetables, Pasta
Yield: 6 Servings

12 oz Rotini pasta, cooked and
-drained
6 Green onions, thinly sliced
2 Sm. zucchini, thinly sliced
2 c Frozen broccoli and
-cauliflower,
Thawed and drained
1 1/2 c Thinly sliced carrots,
-parboiled
1 c Thinly sliced celery
1/2 c Frozen peas, thawed
2 1/4 oz can sliced ripe
-olives, drained
6 oz Jar 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 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.

Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson
(D.CARLSON - GEnie)