Vegetable Pasta Salad Recipe

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Ingredients:

Serving

12 oz 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 oz) sliced ripe olives, drained
1 jar (6 oz) marinated artichoke hearts, drained and quartered
dressing:
1/2 cup mayonnaise
1/2 cup bottled italian salad dressing
1/2 cup sour cream
1 tbsp prepared mustard
1/2 tsp italian seasoning

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.09 Kcal (478 kJ)
Calories from fat	62.85 Kcal
		% Daily Value*
Total Fat	6.98g	11%
Cholesterol	12.87mg	4%
Sodium	101.07mg	4%
Potassium	180.75mg	4%
Total Carbs	10.34g	3%
Sugars	2g	8%
Dietary Fiber	1.85g	7%
Protein	2.87g	6%
Vitamin C	22.9mg	38%
Vitamin A	0.1mg	4%
Iron	0.8mg	4%
Calcium	37.6mg	4%

Amount Per 100 g
Calories	109.1 Kcal (457 kJ)
Calories from fat	60.11 Kcal
		% Daily Value*
Total Fat	6.68g	11%
Cholesterol	12.31mg	4%
Sodium	96.66mg	4%
Potassium	172.85mg	4%
Total Carbs	9.89g	3%
Sugars	1.91g	8%
Dietary Fiber	1.77g	7%
Protein	2.75g	6%
Vitamin C	21.9mg	38%
Vitamin A	0.1mg	4%
Iron	0.8mg	4%
Calcium	36mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.