• 12 oz rotini pasta, cooked
• 6 green onions, thinly sliced
• 1 to 2 small zucchini, thinly sliced
• 2 cups frozen broccoli, thawed and drained
• 1 1/2 cups thinly sliced carrots, parboiled
• 1 cup thinly sliced celery
• 1/2 cup frozen peas, thawed
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 1 jar (6 oz) marinated artichoke hearts, drained and cut up (optional)

Dressing:

• 1/2 cup mayo (or plain yogurt)
• 1/2 cup bottled Italian salad dressing
• 1/2 cup sour cream (or yogurt)
• 1 Tbsp prepared mustard

1. In large bowl, combine pasta, onions, zucchini, broccoli, carrots, celery, peas, olives and artichoke hearts.
2. In a small bowl, combine dressing ingredients, mix well.
3. Pour over pasta and veggies and toss.
4. Cover and refrigerate for at least an hour, or serve warm.

Serve with hot french bread.

(Carole OR)