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.
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