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Rainbow
Pasta Salad
| 16 oz |
Tricolor spiral pasta |
| 2 cups |
Broccoli florets |
| 1 cup |
Carrots, chopped |
| 1/2 cup |
Tomato, chopped |
| 1/2 cup |
Cucumber, chopped |
| 1/4 cup |
Onion, chopped |
| 1 can |
Corn |
| 6.5 oz |
Marinated artichoke hearts, drained and halved |
| 8 oz |
Italian Salad Dressing |
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| Cook pasta according
to package directions. Drain and rinse in cold water. Place in a
large bowl; add remaining ingredients and toss to coat. Cover and
refrigerate for 2 hours or overnight. |
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