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Mostaccioli Vegetable Salad

2 cups of uncooked mostaccioli
2 cups of broccoli florets
1 cup of cauliflower florets
1 cup of sliced mushrooms
1 cup of sliced carrots
1 cup of halved cherry tomatoes
1 small Red onion, thinly sliced and
1/4 cup of reduced-fat Italian dressing
2 tablespoons of grated Parmesan cheese


The Cincinnati Enquirer, March 30, 1994 Cook pasta, drain and rinse with cold water. In a large bowl, combine all ingredients except cheese; toss gently. Cover and refrigerate 2-3 hours. Toss gently before serving; sprinkle with Parmesan cheese. Makes 14 servings.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .

 

 

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