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Pasta Vegetable Salad

Global.Platter's picture
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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