Garden Pasta Toss

Recipe from Southern Living

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Ingredients

  • 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)

Preparation

  1. 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.
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