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
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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