Pasta-Vegetable Salad

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.


7 (1-cup) servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours

Nutritional Information

Calories 234
Caloriesfromfat 21 %
Fat 5.4 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.1 g
Carbohydrate 38.6 g
Fiber 2.7 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 338 mg
Calcium 0.0 mg


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


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.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note