• 3/4 cup rotine noodles or elbow macaroni
  
• 1 cup broccoli flowerets
  
• 1 cup caulifower flowerets
  
• 1 - 9 oz package frozen artichoke hearts thawed
  
• 1/2 cup thinly sliced carrot
  
• 1/4 cup sliced green onions
  
• 1/2 cup reduced-calorie Italian salad dressing
  

Cook pasta adding broccoli and cauliflower to boiling pasta
for the last minute of cooking. Drain. Rinse with cold water;
drain well. Cut artichokes in half. In a large mixing bowl
combine pasta mixture, artichoke halves, carrot and green
onions. Add the Italian dressing; toss to coat. Cover and
chill for 2 to 24 hours.

Serves: 6

Preparation time: 2 hrs.