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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aslology

posted:8/16/2006

Very good! I loved it! Used penne pasta instead.

shawnmcb

posted:8/14/2006

I added a little red onion and celery. The cheese was wonderful. I am not used to using low fat cheese but this was very tasty

Elishawill

posted:8/10/2006

I didn't have carrots so I subbed chopped tomatoes. And, I used green pepper instead of red pepper. Except for my 7 yr old, my family really liked it. It was easy to make. I will definitely make it again.

rlmcgrath

posted:7/31/2006

Quick, easy, and tasty.

a cook

posted:7/31/2006

My husband is constantly asking me to make pasta salad with miracle whip instead of mayo. I don't care for pasta salad, but made it for him and he loved it! The best part is he "hates" anything that is "lowfat" or made with lowfat ingredients. I didn't tell him and he never knew the difference!

a cook

posted:7/28/2006

My fussy eaters ate this up in a hurry and they did not even realize it was a slimmed down version!

a cook

posted:7/26/2006

My husband and I did not care for this recipe too much.

kminjax

posted:7/26/2006

This is a very good recipe. I love the flavor and its not to heavy. I didnt have kraft italian dressing but used a light balsamic vinigarette that I had. It turned out very good but might try italian next.

bg89

posted:7/25/2006

A group of ladies in a nursing home made this salad at our monthly Cooking Club. We did add a few of our own touches...red onion and celery. The dressing was fantastic and everyone loved it. It's definitely a keeper.

Icedoll982

posted:7/23/2006

I am just trying new foods for my kids and I. This one didn't pass our test. Sorry!!

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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