• 3/4 cup rotine noodles or elbow macaroni • 1 cup broccoli flowerets • 1 cup caulifower flowerets • 1 - 9 oz package frozen artichoke hearts thawed • 1/2 cup thinly sliced carrot • 1/4 cup sliced green onions • 1/2 cup reduced-calorie Italian salad dressing
Cook pasta adding broccoli and cauliflower to boiling pasta
for the last minute of cooking. Drain. Rinse with cold water;
drain well. Cut artichokes in half. In a large mixing bowl
combine pasta mixture, artichoke halves, carrot and green
onions. Add the Italian dressing; toss to coat.
Cover and
chill for 2 to 24 hours.
Serves: 6
Preparation time: 2 hours
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