Pasta Side Salad Made Over

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photo by:kraft

We cut the fat—but not the creamy, delicious flavor—from our favorite pasta side salad.

time

prep:

20 min

total:

50 min

servings

total:

6 servings, 2/3 cup each

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What You Need

1/2

cup MIRACLE WHIP Light Dressing

1/4

cup KRAFT Lite Zesty Italian Dressing

cup multi-grain elbow macaroni, cooked

cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles

3/4

cup matchlike carrot sticks

1/2

cup frozen peas

1/2

cup chopped red peppers

Make It

MIX dressings in large bowl.

ADD remaining ingredients; mix lightly.

REFRIGERATE 30 min.

Kraft Kitchens Tips

Makeover - How We Did It

We kept all of the flavor and creaminess of a traditional pasta salad by preparing with KRAFT Lite Zesty Italian Dressing and KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles, and using MIRACLE WHIP Light Dressing instead of mayonnaise. As a result of these simple substitutions, this make over saves 160 calories and 20g of fat per serving when compared to that of a traditional pasta salad.

Special Extra

Add 1/2 tsp. of your favorite dried herb, such as dill or basil.

Make Ahead

Salad can be refrigerated up to 24 hours before serving.

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a cook

posted:6/19/2009

This is a favorite for pot lucks and family get togethers. I love to make it in the summer and keep in the fridge for a quick side with lunch.

a cook

posted:6/7/2009

Found this a couple of years ago and bring it to every gathering during the summer.

a cook

posted:5/25/2009

Perfect for grilling! We just had it the other night with fried chicken and again with burgers and hotdogs! This will be a summer staple.

jenstead

posted:5/20/2009

This was very easy to make and had a great flavor. No one could tell that it was low fat.

ashbonney

posted:1/21/2009

My family loves it!! It is great to make in the summer time when cooking on the grill!

a cook

posted:1/1/2009

my family loves this recipe. We have had it several times. And will make it several more times. Its a perfect meal at lunch or a side dish with a meal.

mizNRG

posted:8/25/2008

I made this using mini penne pasta instead of the macaroni and Roasted Red Pepper Italian dressing. I also added pepperoni for meat. Next time I think I'll try adding chicken. Yum yum!

LindsyF

posted:6/24/2008

This is very good...in fact I always make a double batch even if it's just for two of us. I do change it up a little...for a DOUBLE batch I use 1/4 cup diced red peppers, 1 cup diced cucumbers, and 2 bags of the cheese crumbles. I have never had a complaint with this pasta salad. So yummy!!

brittanyprior9141985

posted:6/17/2008

Great. I usually double the peas and add some cheese tortellini along with the other pasta. Good with broccoli pieces and pepperoni also. It's a hit wherever I take it.

a cook

posted:5/12/2008

I love this recipe! Its a great way to eat healthy and eat my veggies. I make it all summer long for an easy quick lunch.

nutritional info per serving

per serving

Calories

180

Total fat

7 g

Saturated fat

2.5 g

Cholesterol

15 mg

Sodium

490 mg

Carbohydrate

21 g

Dietary fiber

3 g

Sugars

5 g

Protein

10 g

Vitamin A

70 %DV

Vitamin C

30 %DV

Calcium

15 %DV

Iron

8 %DV

Healthy Living Information

Good source of calcium

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
1-1/2

diet exchange

1 Vegetable + 1 Starch + 1 Meat (L) + 1/2 Fat

nutrition bonus

Boost the nutrition of this summer favorite with the addition of vegetables. This recipe is high in both vitamin A from the carrots and vitamin C from the red peppers. And as a bonus, it's also a good source of calcium from the cheese crumbles. Eating right never tasted so good.

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