Veggie-Pasta Salad

Prep: 2  Hours
Servings: 6

Nutritional Information:

  • Fat Grams: 5
  • Sodium Milligrams: 230
  • Cholesterol Milligrams: 7



  • 3 cups corkscrew pasta
  • 1 ½ cups broccoli flowerets
  • ¼ cup chopped carrots
  • ¼ cup chopped green onion
  • ¼ cup chopped celery
  • 1 14 oz. can artichoke hearts, drained and sliced
  • 1 cup cherry tomatoes
  • 1/8 tsp. Colgin liquid smoke
  • garlic dressing
  • salt and pepper to taste


Cook pasta and drain, run under cold water. In steamer do carrots for 2 minutes, add broccoli; steam 5 minutes longer. Combine with artichokes, onions, and celery, toss with pasta, salt and pepper. For the dressing combine all ingredients in blender, process at low speed until smooth. Chill for one hour both the dressing and pasta, then add dressing to pasta and toss. Add the tomatoes on top of the pasta be for serving. Wash all vegetables.


  • large sauce pan
  • large bowl
  • steamer
  • blender