Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 175mg
- Sodium: 1380mg
- Total Carbohydrates: 45g
- Protein: 30g
Daily Values
0%
Vitamin A 100%
0%
Vitamin C 200%
0%
Iron 15%
0%
Calcium 30%
Recipe Source:
Kraft, Hy-Vee weekly ad from the week of July 3, 2013.