ITALIAN VEGETABLE SALAD

“Great for large dinners or potlucks. Feel free to experiment - the original recipe (from Better Homes and Gardens) had 1 1/2 cup cooked shell macaroni, and no bell peppers. This is pretty in a glass bowl (my mom uses her trifle bowl).”

2 cups broccoli florets
2 cups cauliflower florets
1 cup sliced mushrooms
1 red bell pepper, diced (optional)
1 large carrot, sliced thin
1 cup pitted black olives (sliced ok)
1 1/2 cup cooked shell macaroni (optional)
1 (6 oz. or larger) jar of marinated artichoke hearts, quartered, reserve marinade
2/3 cup vinaigrette or Italian dressing
1 large chopped and seeded tomato, or some halved cherry tomatoes
1 medium avocado, diced.

Combine the vegetables and olives. Fold in the cooked pasta. Gently stir in artichoke hearts.

Combine the dressing and reserved artichoke marinade. Pour over vegetable mixture and toss to mix. Cover and chill several hours.

AT SERVING TIME:
Add tomato and avocado to salad tossing lightly to combine.

Servings: 6-8
Adapted from source: Charlotte R. Blackmer