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Recipes Around the World International Vegetarian Union
Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
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Pasta and Vegetable Toss
From Marilyn Rich

  • 3/4 cup rotini noodles or elbow macaroni
  • 1 cup broccoli flowerets
  • 1 cup caulifower flowerets
  • 1 x 9 oz package frozen artichoke hearts thawed
  • 1/2 cup thinly sliced carrot
  • 1/4 cup sliced green onions
  • 1/2 cup reduced-calorie Italian salad dressing
Cook pasta adding broccoli and cauliflower to boiling pasta for the last minute of cooking.
Rinse with cold water; drain well.
Cut artichokes in half.
In a large mixing bowl combine pasta mixture, artichoke halves, carrot and green onions.
Add the Italian dressing; toss to coat.
Cover and chill for 2 to 24 hours.

Serves: 6. Preparation time: 2 hrs.