Pasta-Vegetable Salad

recipe
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.

Yield:

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

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

Preparation

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
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