Pasta Vegetable Salad Recipe
Ingredients
| Corkscrew pasta | 6 Ounce, uncooked | |
| Pepper and onion package | 1 , frozen | |
| Asparagus spears package | 1 , cut into pieces | |
| Frozen artichoke hearts package | 1 , thawed | |
| Tomato chutney | 1/2 Cup (16 tbs) | |
| Pesto | 1/2 Cup (16 tbs) | |
| Ground pepper | 1/2 Teaspoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated |
Directions
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.
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.
Chef
