Vegetable Pasta Salad**

12 oz Rotini pasta, cooked and

-drained 6 Green onions, thinly sliced

2 Sm. zucchini, thinly sliced

2 c Frozen broccoli and

-cauliflower, Thawed and drained 1 1/2 c Thinly sliced carrots,

-parboiled 1 c Thinly sliced celery

1/2 c Frozen peas, thawed

2 1/4 oz can sliced ripe

-olives, drained 6 oz Jar marinated artichoke

-hearts, Drained and quartered Dressing: 1/2 c Mayonnaise

1/2 c Bottled Italian salad

-dressing 1/2 c Sour cream

1 tb Prepared mustard

1/2 ts Dried Italian seasoning

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; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour. Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)