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.