Title: Vegetable Pasta Salad**
Categories: Salad Vegetable Pasta Genie
Yield: 6 Servings

12	oz	Rotini pasta, cooked and drained
6		Green onions, thinly sliced
2		Sm. zucchini, thinly sliced
2	c	Frozen broccoli and cauliflower,
		Thawed and drained
1 1/2	c	Thinly sliced carrots, parboiled
1	c	Thinly sliced celery
1/2	c	Frozen peas, thawed
2		1/4 oz can sliced ripe olives, drained
6	oz	Jar marinated artichoke hearts,
		Drained and quartered
		Dressing:
1/2	c	Mayonnaise
1/2	c	Bottled Italian salad dressing
1/2	c	Sour cream
1	tb	Prepared mustard
1/2	ts	Dried Italian seasoning

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; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)

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