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Pasta and Vegetable Toss

What you need: 

3/4 cup dry rotini pasta or elbow macaroni
1 cup broccoli florets
1 cup cauliflower florets
1 (9-ounce) package frozen artichoke hearts, thawed and halved
1/2 cup thinly sliced carrot
1/4 cup sliced green onions
1/2 cup reduced-calorie Italian salad dressing

What you do: 

1. Cook pasta according to package directions. For the final 1 minute of cooking, add broccoli and cauliflower. Drain, then rinse with cold water to cool, and drain again.
2. In a bowl, combine pasta mixture, artichoke halves, carrot, and green onions; toss to mix.
3. Add the Italian dressing; toss to coat.
4. Cover and chill for 2 to 24 hours prior to serving.

Preparation Time: 
20 minutes + chill time, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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