Pasta Vegetable Salad
|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)|
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.