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
How to Make It
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
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