1. Cook pasta according to package directions omitting any oil.
2. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain.
3. Rinse with cold water; drain well.
4. Cook artichoke hearts according to package directions; drain.
5. Rinse with cold water; drain well.
6. Halve any large pieces.
7. In a large mixing bowl combine pasta mixture, artichoke hearts, carrot and green onions.
8. Add the italian dressing; toss to coat.
9. Cover and refrigerate for 2 hours.
10. If desired, serve on lettuce lined plates.