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Vegetable Pasta Salad

 Vegetable Pasta Salad
This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. —Kathy Crow, Cordova, Alaska
16-18 ServingsPrep: 25 min. + chilling

Ingredients

  • 12 ounces spiral pasta, cooked and drained
  • 6 green onions, thinly sliced
  • 1 to 2 small 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 jar (2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (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 Italian seasoning

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. Pour over pasta and
  • vegetables and toss. Cover and refrigerate for at least 1 hour.
  • Yield: 16-18 servings.