Garden Pasta Toss

Recipe from

Southern Living


3 cups uncooked bow-tie pasta
3 quarts water
1 cup broccoli flowerets
2 small carrots, thinly sliced
1 (14-ounce) can artichoke heart quarters, drained
1 cup cherry tomatoes, halved
4 green onions, sliced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup Italian Parmesan dressing
Shredded Parmesan cheese (optional)


Cook pasta in 3 quarts boiling water in a Dutch oven 12 minutes. Add broccoli and carrot, and cook 1 minute; drain. Rinse with cold water to stop the cooking process; drain. Return pasta mixture to Dutch oven. Stir in artichokes and next 4 ingredients. Add dressing, tossing to coat. Cover and chill 2 hours. Sprinkle with cheese, if desired.

March 2000
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