Categories: Salads, Vegetables, Pasta 
      Yield: 6 servings 
  
     12 oz Rotini pasta, cooked and 
           -drained 
      6    Green onions, thinly sliced 
      2    Sm. zucchini, thinly sliced 
      2 c  Frozen broccoli and 
           -cauliflower, 
           Thawed and drained 
  1 1/2 c  Thinly sliced carrots, 
           -parboiled 
      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 
           -hearts, 
           Drained and quartered 
           Dressing: 
    1/2 c  Mayonnaise 
    1/2 c  Bottled Italian salad 
           -dressing 
    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)