Garden Egg Noodle Salad

Name: Garden Egg Noodle Salad
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 4 ounces egg noodles, cooked (measurement is for dry noodles); 1 (10 ounce) package frozen broccoli, thawed or 1 bunch fresh broccoli, steamed and cooled; 1 cup frozen English peas, thawed; 2 medium tomatoes, chopped; 1 cup shredded carrot; 3 green onions with tops, chopped; 2/3 cup creamy Italian dressing; chopped fresh parsley (to garnish)

Submitted by Jellyqueen

"This came from the No Yolk Egg Noodle company, but you can use any type egg noodles you like. I made a couple of changes, but this recipe is very forgiving, you can put in your favorite fresh veggies and make it your very own. Cook time is actually "chill" time."

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Ready In:: 2hrs 15mins
Ingredients:: 8
Serves:: 8

ingredients

4 ounces egg noodles, cooked (measurement is for dry noodles)
1 (10 ounce) package frozen broccoli, thawed or 1 bunch fresh broccoli, steamed and cooled
1 cup frozen English peas, thawed
2 medium tomatoes, chopped
1 cup shredded carrot
3 green onions with tops, chopped
²⁄₃ cup creamy Italian dressing
chopped fresh parsley (to garnish)

directions

Cook the noodles and drain good.
Combine remaining ingredients ingredients to make the dressing.
Put noodles in large bowl and toss with dressing.
Cover and refrigerate for at least 2 hours before serving.
I like to refrigerate overnight.

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RECIPE SUBMITTED BY

Jellyqueen

Repton, 39

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