Pasta and Vegetable Toss
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
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.