Thursday, June 2, 2011

Tri-pepper Pasta Salad

This recipe was delicious, but it's best suited as a side dish as it's not very filling. I served it up with some lunch meat in an attempt to make it a little more filling, but stay on the light side, and it didn't do very well at that. Also it wasn't well received by my little girl, so no Tot approval for this one. But the next time you need a pasta salad for a picnic this is your dish, it would be great for a potluck.
I ussually cook a whole box of pasta when I'm trying to feed our family of 3, so I found that making more of the mayo mixture may be neccessary. It's realy easy as a simple 50:50 mixture of mayo and balsamic vinaigrette is all that's needed to make this mixture.

Recipe from Kraft Food & Family spring magazine

Whisk 1/3 cup each Kraft Mayo with Olive Oil Reduced Fat maynnaise and Kraft light balsamic vinaigrette Dressing in a large bowl.

combine mayo mixture with 2 1/2 cups cooked whole wheat medium shell pasta, 1 each chopped red, green and yellow pepper, 1 chopped small red onion, 1/2 cup coarsely chopped fresh basil and 1/2 cup Kraft Shredded parmesan Cheese.


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