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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Try this recipe for pasta-vegetable salad and enjoy at the next family picnic or potluck dinner. Easy to make and tastes great, it's a real crowd-pleaser. Ingredients:
6 ounces tricolor fusilli (corkscrew pasta), uncooked |
1 (16-ounce) package frozen broccoli, onion, red pepper, and mushrooms, thawed |
1 (11-ounce) package frozen asparagus spears, thawed and cut into 1-inch pieces |
1 (9-ounce) package frozen artichoke hearts, thawed |
1/2 cup tomato chutney |
1/2 cup reduced-fat pesto-parmesan salad dressing (such as maple grove farms lite pesto-parmesan dressing) |
1/2 teaspoon freshly ground pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. 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.
2. 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.
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