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)
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 145 (38%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 17.7mg||5 %|
|Sodium 362.9mg||13 %|
|Potassium 76mg||2 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 60.1g|
|Protein 1g||1 %|
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Calories per serving: 380
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