Primavera veggies and bow-tie pasta are served in a creamy ranch and mayo sauce in this tasty layered salad for 10.
What You Need
Original recipe yields 10 servings
3 cups farfalle (bow-tie pasta), uncooked
4 cups small broccoli florets
1 red pepper, chopped
1 small red onion, sliced, separated into rings
4 carrot s, cut diagonally into thin slices
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup KRAFT Classic Ranch Dressing
1/2 cup KRAFT Grated Parmesan Cheese
1/3 cup chopped fresh basil
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
Place 3 cups pasta mixture in clear 1-1/2-qt. serving bowl; top with peppers. Layer with 3 cups pasta mixture, onions, carrots and remaining pasta mixture. Mix mayo, dressing and cheese; spread over salad to seal.
Refrigerate several hours or until chilled. Top with basil and toss gently before serving.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT Lite Ranch Dressing.
For best results, serve in a straight-sided clear glass bowl.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.