Vegetable And Pasta Toss Recipe
Ingredients
3/4 cup corkscrew pasta or elbow macaroni
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 9 ounce package frozen artichoke hearts, thawed and halved
1/2 cup thinly sliced carrot
1/4 cup sliced green onions
1/2 cup reduced calorie Italian salad dressing
Directions
Cook pasta according to package directions.
Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain.
Rinse with cold water; drain well.
In a large mixing bowl combine pasta mixture, artichoke halves, carrot, and green onions.
Add the Italian dressing; toss to coat.
Cover and refrigerate for 2 to 24 hours.
Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain.
Rinse with cold water; drain well.
In a large mixing bowl combine pasta mixture, artichoke halves, carrot, and green onions.
Add the Italian dressing; toss to coat.
Cover and refrigerate for 2 to 24 hours.
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