---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables, Pasta
       Yield: 6 servings
      12 oz Rotini pasta, cooked and
       6    Green onions, thinly sliced
       2    Sm. zucchini, thinly sliced
       2 c  Frozen broccoli and
            Thawed and drained
   1 1/2 c  Thinly sliced carrots,
       1 c  Thinly sliced celery
     1/2 c  Frozen peas, thawed
       2    1/4 oz can sliced ripe
            -olives, drained
       6 oz Jar marinated artichoke
            Drained and quartered
     1/2 c  Mayonnaise
     1/2 c  Bottled Italian salad
     1/2 c  Sour cream
       1 tb Prepared mustard
     1/2 ts Dried Italian seasoning
   In a large bowl, combine pasta, onions, zucchini,
   broccoli and cauliflower, carrots, celery, peas,
   olives and artichoke hearts. In a small bowl, combine
   dressing ingredients; mix well. Pour over pasta and
   vegetables and toss.  Cover and refrigerate for at
   least 1 hour.
   Serves:  16 From: Taste of Home Magazine” Posted by:
   Debbie Carlson (D.CARLSON - GEnie)