How to prepare Vegetable and Pasta toss

I’m so hungry this afternoon and mom prepared this mouth watering vegetable and pasta toss. She’s a cook at the local restaurant.

Try this one guys! It’s very easy to prepare and if you’re that health conscious, this menu is just perfect for you.

Mom is kind enough to share her secret recipe. Here are the ingredients that you can just simply buy in a local market:


¾ cup packaged dried rotini pasta or elbow macaroni,
1 cup broccoli flowerets,
1 cup cauliflower flowerets,
1 9-ounce package frozen artichoke hearts,
½ cup of thinly sliced carrots,
¼ cup sliced green onions,
½ cup salad dressing, and leaf lettuce.

And here’s how you do it:

1. Cook the pasta according to package directions; add the broccoli and cauliflower to boiling pasta for the last 1 minute of cooking. Drain. Rinse with cold water; drain well.

2. Cook the artichoke heart according to package directions. Drain. Rinse with cold water; drain well. Halve any large pieces.

3. In a large mixing bowl combine the pasta mixture, artichoke hearts, carrot, and green onions. Add the salad dressing; toss to coat.

4. Cover and chill for 2 hours and serve.

Just double all the ingredients if you would like to make 7 to 12 servings. You can also use any flavor of fat-free or reduced-calorie dressing you like.

Thanks Mom!

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