Showing off all kinds of colorful veggies—green beans, red and yellow peppers and green onions—this pasta salad is as gorgeous as it is delicious.
What You Need
Original recipe yields 8 servings
4 cups fusilli pasta, uncooked
2 cups French green beans, blanched, cut in half
1 each red and yellow pepper, cut into thin strips
2 green onion s, sliced
1/2 cup KRAFT Lite Creamy Caesar Dressing
1 Tbsp. lemon juice
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. sliced fresh basil
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl.
Add vegetables; mix lightly.
Mix dressing and lemon juice until blended. Add to salad; toss to coat.
Add cheese and basil; mix lightly.
Substitute chopped fresh parsley for the basil.
Prepare using your favorite small-shaped whole wheat pasta.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 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.