Pasta-Vegetable Salad

• 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.

tricolor fusilli, frozen broccoli, tomato chutney, salad dressing, freshly ground pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-vegetable-salad-0 (may not work)