Instructions: 1. In 10-oz. skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. 2. Stir in zucchini, broccoli and basil. Cover: cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove from heat. 3. In

Plenty of fresh, crunchy carrots, celery, cucumber, green pepper and onions are tossed with tomatoes, zesty Parmesan and cooked pasta and coated with your favorite Italian-style salad dressing. Chill and serve this bright and flavorful salad.

"A zesty pasta recipe, with lots of crunchy vegetables."

Another great recipe from Clover Valley Foods (back of the box recipe). This one is a little differnt than most pasta salads, quite simple. Enjoy!

Cook pasta as directed on package, drain well. Dice the vegetables into bite-size pieces and add to the pasta while it is still warm. Add herbs and pickled vegetables (cut into bite-size pieces), and let pasta-vegetable mixture sit at room temperature while preparing the dressing.

, uncooked 2 cups fresh broccoli florets 1 cup sliced carrot 3/4 cup mayonnaise 2 Tbsp white wine vinegar 1 Tbsp Dijon mustard 1/2 tsp salt 1/4 tsp ground black pepper 1 clove garlic, minced 1/2 cup chopped sweet red pepper 1/3 cup chopped onion