Vegetable Pasta Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 16-18 servings.
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
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.
© 2024 RDA Enthusiast Brands, LLC