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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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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. Yield: 16-18 servings.
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