• ¾ cup dried corkscrew pasta or elbow macaroni
• 1 cup broccoli flowerets
• 1 cup cauliflower flowerets
• 1 x 255 g package frozen artichoke hearts
• ½ cup thinly sliced carrot
• ¼ cup sliced green onions
• ½ cup reduced-calorie Italian salad dressing
• Leaf lettuce (optional)
Method:
- Cook pasta according to package directions omitting any oil. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well.
- Cook artichoke hearts according to package directions; drain. Rinse with cold water; drain well. Halve any large pieces.
- In a large mixing bowl combine pasta mixture, artichoke hearts, carrot, and green onions. Add the Italian dressing; toss to coat.
- Cover and refrigerate for 2 hours. If desired, serve on lettuce-lined plates. Makes 6 side-dish servings.
Make-Ahead Tip:
Prepare as above. Cover and refrigerate up to 24 hours.