You can make this ahead of time and let it chill in the fridge which is great when you have other things that you want to get done. That’s usually what I do anyways and it works out great. There is a need for more dressing usually because the pasta soaks it up like a normal pasta salad would. I add some more, but then I just set the dressing out on the table so that people can add as much as they like. Not everyone likes a wet salad like I do, so I figure that’s the best way to do it.
I didn’t even know this was low calorie, and neither did anyone else…. bonus!
Ingredients
1 box Barilla tri-color rotini
1 red bell pepper, diced
2 c Bird’s Eye corn kernels, frozen
Sliced carrots, broccoli, and cauliflower mix
Sliced cherry tomatoes
1 Tbsp red pepper flakes
salt and pepper, to taste
8 oz Ken’s Steak House Lite Northern Italian Dressing with basil and romano
Instructions
Cook pasta according to package direction until aldente. (8 – 9 minutes)
Add the frozen corn to the cooking pasta during the last 3 minutes.
Drain and rinse pasta/corn with cold water. Transfer to bowl. Add diced red peppers, red pepper flakes, veggies, and salt and pepper to taste. Mix well.
Add Ken’s Steak House Lite Italian dressing and mix well. Cover bowl with plastic wrap. Refrigerate until chilled.
Stir before serving. Adding a little more dressing if desired.
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Quick Tip: This is great with some parmesan or mozzarella cheese on top.
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