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- 1 1/2 cups shell, bow-tie or corkscrew pasta
- 2 cups broccoli, chopped
- 1 cup cauliflower, chopped
- 1 cup sliced fresh mushrooms
- 1 6 ounce can artichoke hearts, drained and chopped
- 1/2 cup chopped onion
- 1 cup Italian salad dressing
- 3/4 cup sliced black olives
- 1 tomato, chopped
- 1 avocado, chopped
In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion.
Toss with the dressing, then cover and chill for 4 hours.
Before serving, toss the salad with the olives, tomato and avocado.
Reprinted with permission from The Compassionate Cook Cookbook.
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