Salads & sides

Pasta Side Salad Made Over

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photo by:

kraft

We cut the fat but not the creamy, delicious flavor in one of our favorite summertime classics.

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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dr_petty

posted:9/29/2011

We use a can of rinsed light Kidney beans instead of peas but it's awesome!

Diane6633

posted:7/16/2011

4 Weight Watchers points plus per serving! Very yummy...used shredded carrots as couldn't find the matchstick variety...next time I will try green onions and more peas!

a cook

posted:7/14/2011

Made a double-serving for a cook-out recently, and received rave reviews - very tasty and easy!

sarahbroker

posted:11/19/2009

Great, simple and delicious! Comes out perfect every time! I mix the dressings together first to ensure they are nice and creamy and well-blended.

BrentCain

posted:10/12/2009

Very quick and simple to prepare. My whole family loved it!

aryplewski

posted:8/10/2009

This is a very quick and delicious side salad, everyone loved it (including my 2 year old). It is very colorful also. My store didn't have the cheese crumbles so I bought slices and chopped them up, that worked just fine. I will definitely be making this again.

LLE90

posted:7/18/2009

Loved this recipe! I'm not a big fan of red peppers so I substituted pepperoni instead and it tasted excellent!

a cook

posted:7/13/2009

This has become a summertime staple for me. It's super creamy and tastes better than non-light versions. I've taken this multiple times already to cookouts this year and it has been a hit! Only problem is, I haven't been able to find the low fat cheese crumbles in my grocery store, so I make it with regular crumbles. Makes it a little higher in fat/calories, but I just don't eat those and it still tastes wonderful.

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.

servings

total:
6 servings, 2/3 cup each

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.