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Crunchy Vegetable Ranch Pasta Salad
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Crunchy Vegetable Ranch Pasta Salad

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Add some color to your next pasta salad with crunchy garden veggies—and top it all off with Parmesan and chopped turkey bacon.
What You Need
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14 servings
Original recipe yields 14 servings
1 pkg. (16 oz.) multi-grain rotini pasta, uncooked
2 cup small broccoli florets
1 cup small cauliflower florets
1 red pepper, chopped
1 small red onion, thinly sliced
1 cup halved cherry tomatoes
4 slices OSCAR MAYER Turkey Bacon, cooked, cut into 1/2-inch pieces
1 bottle (8 oz.) KRAFT Lite Three Cheese Ranch Dressing
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and cauliflower to the boiling water for the last 3 min. Drain; rinse with cold water. Drain well; place in large bowl.
2
Add all remaining ingredients except cheese; mix lightly.
3
Refrigerate 1 hour; stir. Sprinkle with cheese.
Kitchen Tips
Tip 1
Substitute
Substitute 1 lb. asparagus spears, cut into 1-inch lengths, for the broccoli.
Tip 2
Special Extra
Drizzle salad with fresh squeezed lemon juice just before serving.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 330mg
14%
Total Carbohydrates 26g
9%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 8g
16%
Vitamin A
15%
Vitamin C
35%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
14 servings, about 3/4 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.
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