Pasta Vegetable Salad - cooking recipe

Ingredients

1 1/2 c. uncooked medium shell macaroni
1/2 c. sliced zucchini
1/2 c. small broccoli florets
2 Tbsp. chopped green onions
2.5 oz. jar sliced mushrooms, drained
6 oz. marinated artichokes, drained
2/3 c. prepared Italian dressing
1 c. cherry tomatoes, halved
1 avocado, peeled and cubed

Preparation

Cook macaroni to desired doneness.
Drain and rinse with cold water.
In large bowl, combine cooked macaroni, zucchini, broccoli, onions, mushrooms, artichokes and salad dressing; toss gently.
Cover and refrigerate at least 3 hours to blend flavors. Just before serving, stir in tomatoes and avocados.
Makes 12 (1/2 cup) servings.