"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rainbow Pasta Salad Recipe

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This recipe for Rainbow Pasta Salad, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Vander Meulen
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. tricolor pasta
2 c. broccoli florets
1 c. chopped carrots
1/2 c. chopped tomato
1/2 chopped cucumber
1/4 c. chopped onion
15 oz. whole kernel corn
1 jar marinated artichoke hearts
1 jar pimientos
8 oz. Italian salad dressing

Directions:
Directions:
Cook pasta according to directions, drain and rinse in cold water. Drain corn. Drain and half artichoke hearts. In large bowl combine all ingredients and toss to coat. Cover and refrigerate 2 hours before serving.

 

 

 

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