Garden Pasta Toss

                Garden Pasta Toss

3 quarts water
2 tsp salt
8 oz. uncooked bow tie pasta
1 cup broccoli florets
2 small carrots, cut into ¼ inch thick slices
1 (14oz) can quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
4 green onions, sliced
½ tsp dried Italian seasoning
½ cup three-cheese Italian dressing
Shredded Parmesan cheese

Combine water and salt in a Dutch oven; bring to a boil.  Add pasta, cook 9 minutes.  Add broccoli and carrot; cook 1 minute.  Drain.  Rinse with cold water to stop the cooking process; drain.
Combine pasta mixture, artichoke hearts, tomatoes, green onions, and seasoning in a large bowl.  Add dressing, tossing gently to coat.  Cover and chill 8 hours.  Sprinkle with cheese before serving.  Yield:  8 servings.

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