Low Fat Vegetable Pasta Salad

8 Servings
100% would make this recipe for Low Fat Vegetable Pasta Salad again.

This light, low fat, multicolored salad is an original. When I serve it at potlucks, I'm always asked for the recipe. --- Kathy Crow, Cordova, Alaska

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Low Fat Vegetable Pasta Salad Ingredients

12 ounces spiral pasta cooked and drained	1 jar (6 oz) marinated artichoke hearts; drained; and quartered
6 green onions thinly sliced	--- DRESSING ---
1 medium zucchini thinly sliced	1/2 cup fat free mayonnaise
2 cups frozen broccoli and cauliflower ; thawed and drained	1/2 cup fat free Italian Salad Dressing
1 1/2 cups thinly sliced carrots parboiled	1/2 cup fat free sour cream
1 cup thinly sliced celery	1 tablespoon prepared mustard
1 can (2 1/4 ounces) sliced ripe black olives; drained	1/2 teaspoon Italian Seasoning
1/2 cup frozen peas thawed

Instructions for Low Fat Vegetable Pasta Salad

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, olives, peas and artichoke hearts.

In a small bowl, combine dressing ingredients; mix well. Pour over salad and toss.

Cover and refrigerate for at least 1 hour.

Main Ingredient: PastaCuisine: American

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