Recipe: Italian Twirls Pasta Salad (with artichokes, vegetables and cheese)

ITALIAN TWIRLS PASTA SALAD

6 ounces (2 1/4 cups) uncooked spiral-shaped pasta (such as American Beauty Rainbow twirls)
6 ounces water packed artichoke hearts, drained and quartered
1/2 cup thin red bell pepper strips
10 cherry tomatoes, halved
2 cups green vegetables*
4 ounces cubed mozzarella cheese
2 tablespoons chopped fresh parsley
1/2 cup Italian salad dressing

Cook pasta according to packing directions; drain. Rinse with cold water to cool quickly.

In large bowl, stir together cooled pasta, vegetables, cheese, parsley and salad dressing.

Serve immediately or cover and refrigerate.

* Broccoli florets, thinly sliced zucchini, thinly sliced cucumber, thin green bell pepper strips.

Makes 6 servings (about 1 1/4 cups each)
Developed and Tested by the Skinner Kitchens / Hanneman, June 1998 June
Source: American Beauty Pasta