Rainbow Pasta Salad
1 pkg (16 oz) Tricolor spiral pasta
2 cups chopped broccoli florets
1 cup chopped carrots
1/2 cup tomatoes
1/2 cup cucumber
1/4 cup chopped onion
1 can (15 oz) whole kernel corn, drained
1 jar (6.5 oz) marinated artichoke hearts (optional! I never have used them-don't typically have them on hand.)
1 bottle (8 oz) Italian Salad dressing
Cook the pasta according to package directions; drain and rinse in cold water. Place in a bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.
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