Ingredients:
3/4 cup dried corkscrew macaroni or 3/4 cup elbow macaroni
1 cup broccoli florets
1 cup cauliflower florets
1 (9 ounce) packages frozen artichoke hearts
1 1/4 cups thinly sliced carrots
1/4 cup sliced green onions
1/2 cup reduced-calorie Italian dressing
1 leaf lettuce (optional)
Directions:
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.
Servings: Serve
Time preparation: 30 min.
Time total: 60 min.