Italian Vegetable Toss

Italian Vegetable Toss

• 1 ½ cups medium pasta shells
• 2 cups broccoli — small bite-size florets
• 1 cup cauliflower — small bite-size florets
• 1 cup fresh mushrooms — thinly sliced
• 1 can artichoke hearts — 6 oz, drained, rinsed, and cut into bite-size pieces
• 1 cup black olives — sliced
• ½ cup scallions — thinly sliced
• ⅔ cup Italian salad dressing — shaken well
• 1 whole avocado — peeled, pitted, and sliced
• 1 whole globe tomato — seeded and cut into medium dice

Optional Additions

• provolone (optional) — medium dice
• salami or pepperoni (optional)
• toasted chickpeas (optional)
• Parmesan (optional) — freshly grated
• parsley (optional) — chopped

1. Cook and Cool the Pasta: Bring a large pot of water to a boil over high heat. Cook the medium pasta shells according to package directions until just al dente, usually 8 to 10 minutes. Drain in a colander and rinse under cold running water until completely cool. Let the shells drain for about 2 minutes, shaking the colander once or twice, until water is no longer dripping from the pasta.1½ cups medium pasta shells
2. Combine the Salad Base: In a large mixing bowl, gently combine the cooled pasta, broccoli, cauliflower, mushrooms, artichoke hearts, black olives, and scallions until evenly distributed.2 cups broccoli, 1 cup cauliflower, 1 cup mushrooms, 1 can artichoke hearts, 1 cup black olives, ½ cup scallions
3. Dress the Salad: Pour the Italian dressing over the salad base and toss thoroughly for about 30 seconds, until the pasta shells and vegetables are evenly coated.⅔ cup Italian salad dressing
4. Chill: Cover the bowl and refrigerate for at least 3 hours or overnight, until the salad is thoroughly chilled and the flavors have blended.
5. Add Final Ingredients: Just before serving, gently fold in the avocado slices and diced tomato, taking care not to mash the avocado.1 avocado, 1 globe tomato
6. Serve: Toss once more and serve immediately, cold from the refrigerator.