• 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.