Ingredients
12 ounces spiral pasta, cooked and drained6 green onions, thinly sliced1 to 2 small zucchini, thinly sliced2 cups frozen broccoli and cauliflower, thawed and drained1-1/2 cups thinly sliced carrots, parboiled1 cup thinly sliced celery1/2 cup frozen peas, thawed1 jar (2-1/4 ounces) sliced ripe olives, drained1 jar (6 ounces) marinated artichoke hearts, drained and quarteredDRESSING:1/2 cup mayonnaise1/2 cup bottled Italian salad dressing1/2 cup sour cream1 tablespoon prepared mustard1/2 teaspoon Italian seasoning
Preparation
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.
