Pasta and Vegetable Toss
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Ingredients (use vegan versions):
- 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
Directions:
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 hrs.
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