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. |