Home » 4th of July & BBQ » 4th of July Side Dishes & Salads Vegetable Pasta Salad |
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| Posted on 2008-06-19 |
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Ingredients12 oz. rotini pasta, cooked and drained6 green onions, thinly sliced 2 sm. zucchini, thinly sliced 2 cups frozen broccoli and cauliflower, thawed and drained 1-1/2 cups 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 |
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DirectionsIn 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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