Yield: 1 servings
[edit] Ingredients
2 |
cups Uncooked mostaccioli |
2 |
cups Broccoli florets |
1 |
cup Cauliflower florets |
1 |
cup Sliced mushrooms |
1 |
cup Sliced carrots |
1 |
cup Halved cherry tomatoes |
1 |
small Red onion, thinly sliced and separated into rings |
¼ |
cup Reduced-fat Italian dressing |
2 |
tablespoons Grated Parmesan cheese |
[edit] Preparation
Step 1 |
Cook pasta, drain and rinse with cold water. In a large bowl, combine all ingredients except cheese; toss gently. Cover and refrigerate 2-3 hours. |
Step 2 |
Toss gently before serving; sprinkle with Parmesan cheese. |
Step 3 |
Makes 14servings. |
[edit] About Mostaccioli Vegetable Salad
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