Cookin’ with Carolyn Garden Pasta Toss

Garden Pasta Toss
3 quarts water
2 tsp. salt (or less)
8 oz. uncooked bow tie pasta
1 cup prepackaged broccoli florets
2 small carrots, cut into 1/4-inch-thick slices
1 (14-oz.) can quartered artichoke hearts, drained
1 cup grape or cherry tomatoes, halved
4 green onions, sliced
1/2 tsp. dried Italian seasoning
1/2 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 min. 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. Enjoy!
*Try using Ken’s Steak House dressing for a change.

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