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2 ears corn on the cob, husks and silk removed, cut in half
2 red peppers, cut into large pieces
1 zucchini, quartered lengthwise
3/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
3 cups whole wheat fusilli pasta, uncooked
4 green onions, thinly sliced
1/4 cup chopped fresh basil
1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
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How do I make it ?
Heat barbecue to medium-high heat.
Toss corn, peppers and zucchini with 1/4 cup dressing; place on barbecue grate. Grill 12 min. or until vegetables are crisp-tender, turning occasionally. Cool.
Meanwhile, cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well. Place in large serving bowl.
Cut kernels from corn ears. Add to pasta. Cut remaining grilled vegetables into 1/2-inch pieces. Add to pasta mixture with remaining dressing, onions, basil and cheese; mix lightly.
Kraft Kitchen Tips!
Add 1 finely chopped hot pepper to the salad.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 250 mg
Carbohydrate 34 g
Fibre 4 g
Sugars 5 g
Protein 8 g
10 servings, 1 cup (250 mL) each
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.