Pasta Vegetable Salad - cooking recipe

Ingredients

4 1/3 c. uncooked medium shell macaroni
1/2 c. sliced zucchini
1/2 c. broccoli florets
2 Tbsp. chopped green onion
2.5 oz. jar sliced mushrooms, drained
6 oz. jar marinated artichoke hearts, drained and quartered
2/3 c. prepared Italian salad dressing
1 c. cherry tomatoes, halved
1 avocado, peeled and cubed

Preparation

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