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)

1. Cook pasta according to package directions omitting any oil.
2. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain.
3. Rinse with cold water; drain well.
4. Cook artichoke hearts according to package directions; drain.
5. Rinse with cold water; drain well.
6. Halve any large pieces.
7. In a large mixing bowl combine pasta mixture, artichoke hearts, carrot and green onions.
8. Add the italian dressing; toss to coat.
9. Cover and refrigerate for 2 hours.
10. 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)