Thursday, July 21, 2011

Vegan Italian Pasta



  • 1 1/2 cups shell, bow-tie or corkscrew pasta (I used wacky mac noodles)
  • 2 cups broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 cup sliced fresh mushrooms
  • 1 6 ounce can artichoke hearts, drained and chopped
  • 1/2 cup chopped onion
  • 1 cup Italian salad dressing
  • 3/4 cup sliced black olives
  • 1 tomato, chopped
  • 1 avocado, chopped


Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well. In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion.
Toss with the dressing, then cover and chill for 4 hours.

Before serving, toss the salad with the olives, tomato and avocado.

Recipe from vegetarian food, Photo by Laura Spear

Bon Appétit,

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