Vegetable And Pasta Toss
- 34 cup dried corkscrew macaroni or 34 cup elbow macaroni
- 1 cup broccoli floret
- 1 cup cauliflower floret
- 1 (9 ounce) package frozen artichoke hearts
- 1 14 cups thinly sliced carrots
- 14 cup sliced green onion
- 12 cup reduced-calorie Italian dressing
- 1 leaf lettuce (optional)
- Cook pasta according to package directions omitting any oil.
- Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain.
- Rinse with cold water; drain well.
- Cook artichoke hearts according to package directions; drain.
- Rinse with cold water; drain well.
- Halve any large pieces.
- In a large mixing bowl combine pasta mixture, artichoke hearts, carrot and green onions.
- Add the italian dressing; toss to coat.
- Cover and refrigerate for 2 hours.
- If desired, serve on lettuce lined plates.
macaroni, broccoli floret, cauliflower floret, carrots, green onion, italian dressing, leaf lettuce
Taken from www.food.com/recipe/vegetable-and-pasta-toss-23649 (may not work)