BROWSE THE COLGIN COOKBOOK

VEGGIE-PASTA SALAD

For a nice variation, use a red or green pepper instead of carrots. This is great with crusty bread and ice tea.

Time to Prepare: 2 Hours
Number of Servings: 6
Calories Per Serving: 150

Nutritional Information:
Fat Grams: 5
Sodium Milligrams: 230
Cholesterol Milligrams: 7

INGREDIENTS:
3 cups corkscrew pasta
1 ½ cups broccoli flowerets
¼ cup chopped carrots
¼ cup chopped green onion
¼ cup chopped celery
1 14 oz. can artichoke hearts, drained and sliced
1 cup cherry tomatoes
1/8 tsp. Colgin liquid smoke
garlic dressing
salt and pepper to taste

INSTRUCTIONS:
Cook pasta and drain, run under cold water. In steamer do carrots for 2 minutes, add broccoli; steam 5 minutes longer. Combine with artichokes, onions, and celery, toss with pasta, salt and pepper. For the dressing combine all ingredients in blender, process at low speed until smooth. Chill for one hour both the dressing and pasta, then add dressing to pasta and toss. Add the tomatoes on top of the pasta be for serving. Wash all vegetables.

Utensils:
large sauce pan
large bowl
steamer
blender