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Ingredients

• 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

Description

Prep: 15 Minutes Chill: 1 Hour

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