BBQ Shrimp Pasta Salad
Servings and Ingredients
|2 c.||penne pasta, uncooked|
|1||green pepper, chopped|
|1||red pepper, chopped|
|1||yellow pepper, chopped|
|¼ c.||Kraft Mayo with Olive Oil reduced-fat mayonnaise|
|1 c.||Kraft 2% milk shredded Italian three cheese blend|
|¼ c.||Kraft lite balsamic vinaigrette dressing|
|1 lbs.||uncooked deveined peeled large shrimp|
|¼ c.||Kraft Original barbecue sauce|
|8||large red leaf lettuce leaves|
|2 tbsp.||Kraft grated Parmesan cheese|
- Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 minutes; drain. Rinse with cold water; drain well. Place in large bowl.
- Add mayonnaise; mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 minutes.
- Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 minutes on each side or until shrimp are done.
- Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.
500 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 175mg
- Sodium: 1380mg
- Total Carbohydrates: 45g
- Protein: 30g
Vitamin A 100%
Vitamin C 200%
Kraft, Hy-Vee weekly ad from the week of July 3, 2013.