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.

Yield: 7 (1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 21%
  • Fat: 5.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.1g
  • Carbohydrate: 38.6g
  • Fiber: 2.7g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 338mg
  • Calcium: 0.0mg


  • 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


  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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