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lite tri-color pasta salad

(2 ratings)
fortheloveoffood avatar
Blue Ribbon Recipe by
Sue Adame
@fortheloveoffood
McMinnville, OR

This to me is one of the perfect summer salads. Not only does it tastes and look delicious. It has less fat and fewer calories than most pasta salads yet you still get the wonderful full flavor you expect. I did not have any frozen broccoli to add but it is great in addition to the corn. Add some diced salami or ham, top with freshly shredded Parmesan with a side of crusty french bread to make it a complete meal.

Blue Ribbon Recipe

Using tasty bottled dressing makes this pasta salad come together in a cinch. Diced red pepper and corn are slightly sweet and add a crunchy texture. It's a simple and colorful pasta salad. Enjoy alongside a sandwich, a burger or add your favorite protein for a light meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For lite tri-color pasta salad

  • 1 box
    tri-color rotini
  • 1
    red bell pepper, diced
  • 2 c
    corn kernels, frozen
  • 1 Tbsp
    red pepper flakes
  • salt and pepper, to taste
  • 8 oz
    Ken's Steak House Lite Northern Italian Dressing with basil and romano

How To Make lite tri-color pasta salad

  • 1
    Cook pasta according to package direction until aldente. (8 - 9 minutes)
  • 2
    Add the frozen corn to the cooking pasta during the last 3 minutes.
  • 3
    Drain and rinse pasta/corn with cold water. Transfer to bowl. Add diced red peppers, red pepper flakes and salt and pepper to taste. Mix well.
  • 4
    Add Ken's Steak House Lite Italian dressing and mix well. Cover bowl with plastic wrap. Refrigerate until chilled.
  • 5
    Stir before serving. Adding a little more dressing if desired.
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