Vegetable Pasta Salad

• 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
• 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

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.

spiral pasta, green onions, zucchini, broccoli, carrots, celery, frozen peas, olives, hearts, mayonnaise, italian salad dressing, sour cream, mustard, italian seasoning

Taken from www.tasteofhome.com/recipes/vegetable-pasta-salad/ (may not work)