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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rneckert

posted:5/8/2008

Pretty good. 1 cup of uncooked elbow macaroni makes more than you think it would. I might use a touch less Italian dressing next time because it made it a little bitey.

rachelchristen

posted:5/7/2008

I love this recipe! Everyone always asks me to make it for picnics. I always use whole wheat pasta and people still request it!

lisamb1983

posted:5/5/2008

Loved it! I doubled it and didnt put peas , but I did add the basil leaves as suggested and It was great! Will definately make again!

tammkey

posted:4/15/2008

i put celery and sweet peppers in it with a touch of balsamic vinegar and it was amazing along with fresh herbs

a cook

posted:3/13/2008

Loved it. It was so easy and tastes wonderful!!!

a cook

posted:2/24/2008

I have made this recipe many times and always get rave reviews. It is also very easy to make.

brookegsu

posted:10/22/2007

This was great! I will definitely use this receipe again.

a cook

posted:9/9/2007

The dressing is fabulous! I varied this by using whole wheat rotini, doubling the peas, and adding chopped Vidalia onion instead of carrots. :) Excellent!!!

aairey

posted:8/29/2007

My family just loves this, I usually have to double or triple the recipe for my gang. I normally use what a 1lb box of elbow mac. will make.

BLUNT1

posted:8/20/2007

My family loved this one I'm always trying something new . This is a keeper.

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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