Pasta Side Salad Made Over

(85)

rate it now!

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

afonyuy

posted:7/11/2006

Very simple and tasted really good. I didn't have the carrots, but it still worked.

a cook

posted:7/10/2006

Made this just because I had all the ingredients. Was very surprised at the reaction I got. Everyone loved it. Husband wants me to make it again.

lugirlsa

posted:7/10/2006

This made a big hit. We don't care for carrots in salads and so substituted a small amount of chopped black olives and added a few extra peas. With the Italian dressing it was perfect. This is a keeper for us.

schizoozy

posted:7/6/2006

i've made many versions of this salad over the years and was glad to see it "made over". you can use any variety of fresh or frozen veg. to make this salad.

shelton463

posted:7/5/2006

I was surprised at how great this tasted! Wasn't sure how the Miracle Whip and Italian dressing would be together but it was very tasty. Didn't have red pepper, so used celery instead. I'll definitely make this again!

a cook

posted:7/5/2006

I made a triple batch for my Grandson's graduation open house and everyone loved it. It was delicious The dressing went real well with this pasta.

a cook

posted:7/5/2006

I made this recipe for a pot luck this weekend. I used whole wheat pasta & shredded carrots. It was so easy to put together and everyone enjoyed it!

dsheffele

posted:7/5/2006

Didn't have red pepper so I used green pepper and I also added sliced radishes. Went home with an empty bowl!

jetj52

posted:7/2/2006

I made it for a family gathering and everyone loved it. No one believed it was low fat and calorie. I will definitely be making this again.

a cook

posted:6/30/2006

I have a large family and only a few of us like pasta salad. I tried this recipe on Fathers day and everyone liked it. It has a great flavor and texture.

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.

K:47378v0:92144