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Pasta Vegetable Salad

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Ingredients
  Tricolor fusilli 6 Ounce, uncooked (Corkscrew Pasta)
  Assorted frozen vegetables 16 Ounce, thawed (1 Package Frozen Broccoli, Onion, Red Pepper, And Mushrooms)
  Frozen asparagus spears 11 Ounce, cut into 1 inch pieces (1 Package)
  Frozen artichoke hearts 9 Ounce, thawed (1 Package)
  Tomato chutney 1⁄2 Cup (8 tbs)
  Low fat pesto parmesan salad dressing 1⁄2 Cup (8 tbs) (Such As Maple Grove Farms Lite Pesto-Parmesan Dressing)
  Freshly ground pepper 1⁄2 Teaspoon
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Cook pasta according to package directions, omitting salt and fat.
Drain; rinse with cold water, and drain again.
Place pasta in a large bowl; set aside.
Drain thawed vegetables, and press lightly between paper towels to remove excess moisture.
Add vegetables, chutney, dressing, and pepper to pasta; toss lightly.
Cover and chill thoroughly.
Sprinkle with cheese just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Servings: 
3

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 641 Calories from Fat 69

% Daily Value*

Total Fat 8 g12%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 18.3 mg6.1%

Sodium 4793.4 mg199.7%

Total Carbohydrates 116 g38.8%

Dietary Fiber 10.4 g41.8%

Sugars 39.8 g

Protein 22 g44.9%

Vitamin A 174.7% Vitamin C 39.8%

Calcium 31.4% Iron 19.4%

*Based on a 2000 Calorie diet

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Pasta Vegetable Salad Recipe