Pasta-Veggie Salad



Published:

From the Knik Arm Courier on June 28, 1960. Submitted by Mary Brinson.

 

1 ½ cup shell macaroni or rotelle

2 cups broccoli flowerets

1 cup cauliflower flowerets

1 cup sliced mushrooms

1 16 oz. can artichoke hearts, rinsed and chopped

1 cup sliced ripe olives

½ cup chopped green onion

2/3 cup Italian dressing

1 medium avocado, diced

1 medium tomato, chopped

 

Cook pasta. Rinse with cold water. Combine with vegetables and toss with dressing. Cover and chill.

Before serving, toss with avocado and tomato. Makes 12-16 servings. Good also with shrimp and/or crabmeat.

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