• 2 cups penne pasta, uncooked
  • 1 each green, red and yellow pepper, chopped
  • 1/4 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
  • 1 cup Kraft 2% Milk Shredded Italian Three Cheese Blend
  • 1/4 cup Kraft Lite Balsamic Vinaigrette Dressing
  • 1 pound uncooked deveined peeled large shrimp
  • 1/4 cup Kraft Original Barbecue Sauce
  • 8 large leaves red leaf lettuce
  • 2 Tablespoon 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 min.; drain. Rinse with cold water; drain well. Place in large bowl.

Add mayo; Mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 min.

Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp are done.

Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.

Tip: Make Ahead: Salad can be stored in refrigerator up to 8 hours before serving. Note: If using bamboo skewers, soak them in warm water 30 min. before using to prevent them from burning on the grill.

Recipe reprinted by permission of Kraft. All rights reserved.

RecID 23