Vegetable and Pasta Toss
- Cook pasta according to package directions omitting any oil. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well.
- Cook artichoke hearts according to package directions; drain. Rinse with cold water; drain well. Halve any large pieces.
- In a large mixing bowl combine pasta mixture, artichoke hearts, carrot, and green onions. Add the Italian dressing; toss to coat.
- Cover and refrigerate for 2 hours. If desired, serve on lettuce-lined plates. Makes 6 side-dish servings.
From the Test Kitchen
Prepare as above. Cover and refrigerate up to 24 hours.
Nutrition Facts (Vegetable and Pasta Toss)
- Per serving:
- 91 kcal ,
- 2 g fat
- 1 mg chol. ,
- 208 mg sodium ,
- 16 g carb. ,
- 4 g fiber ,
- 4 g pro.