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Pasta-Vegetable Salad

Prep time 15 mins
Chill time 1 hr
Yield 7 (1-cup) servings.
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.


  • 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

Nutrition 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

How to Make It

  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.

Cooking Light The Lazy Gourmet