Summer's best veggies, including peppers and zucchini, are tossed with hot bow-tie pasta and Italian dressing in this easy 30-minute salad toss.
What You Need
Original recipe yields 4 servings
1-3/4 cups farfalle (bow-tie pasta), uncooked
1/3 cup KRAFT Zesty Italian Dressing
1 zucchini, cut lengthwise in half, then sliced crosswise
3/4 cup thin red pepper strips
1/4 onion, cut into wedges
1 cup halved cherry tomatoes
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
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Let's Make It
Cook pasta as directed on package, omitting salt; drain, reserving 1/4 cup cooking water.
Meanwhile, heat dressing in large skillet on medium-high heat. Add zucchini, peppers and onions; cook and stir 8 to 10 min. or until crisp-tender. Add tomatoes; cook and stir 2 min. Remove from heat.
Add pasta, reserved cooking water and mayo to skillet; mix well.
Prepare using your favorite small pasta, such as rotini.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.