This refreshing, colorful salad is my mother's recipe. It features an uncommon but tempting mixture of vegetables. Mother always cooks with wonderful flair, and everything she makes is delicious as well as lovely on the table. -Barbara Carlucci, Orange Park, Florida
- 1 package (16 ounces) tricolor spiral pasta
- 2 cups fresh broccoli florets
- 1 cup chopped carrots
- 1/2 cup chopped tomato
- 1/2 cup chopped cucumber
- 1/4 cup chopped onion
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and halved
- 1 bottle (8 ounces) Italian salad dressing
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 12-14 servings.
Originally published as Rainbow Pasta Salad in Taste of Home August/September 1999, p33
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