Print Options

 
 Print
Vegetable Pasta Salad Recipe

Vegetable Pasta Salad Recipe

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
TOTAL TIME: Prep: 25 min. + chilling YIELD:16-18 servings

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

  • 1. 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.