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Vegetable pasta salad**

Yield: 6 Servings

Ingredients:

• 12 oz Rotini pasta cooked and -drained
• 6 Green onions thinly sliced
• 2 Sm. zucchini thinly sliced
• 2 c Frozen broccoli and -cauliflower Thawed and drained
• 1 1/2 c Thinly sliced carrots -parboiled
• 1 c Thinly sliced celery
• 1/2 c Frozen peas thawed
• 2 1/4 oz can sliced ripe -olives drained
• 6 oz Jar marinated artichoke -hearts Drained and quartered Dressing:
• 1/2 c Mayonnaise
• 1/2 c Bottled Italian salad -dressing
• 1/2 c Sour cream
• 1 tb Prepared mustard
• 1/2 ts Dried Italian seasoning

Instructions:

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; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour. Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)

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