Lite Tri Color Pasta Salad

Sue Adame


This to me is one of the perfect summer salads. Not only does it tastes and look delicious. It has less fat and fewer calories than most pasta salads yet you still get the wonderful full flavor you expect.
I did not have any frozen broccoli to add but it is great in addition to the corn.

Add some diced salami or ham, top with freshly shredded Parmesan with a side of crusty french bread to make it a complete meal.

★★★★★ 1 vote
30 Min
15 Min


1 box
tri color rotini
red bell pepper
2 c
corn kernels, frozen
1 Tbsp
red pepper flakes
salt and pepper, to taste
8 oz
kens steak house lite northern italian dressing with basil and romano


1Cook pasta according to package direction for
al dente. (8 - 9 minutes)
2Add the frozen corn to the cooking pasta during the last 3 minutes
3Drain and rinse pasta/corn with cold water. Transfer to bowl. Add diced red peppers, red pepper flakes and salt and pepper to taste. Mix well.
4Add Ken's Steak House Lite Italian dressing and mix well. Cover bowl with plastic wrap. Refrigerate until chilled.
5Stir before serving. Adding a little more dressing if desired.

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads