2 cups penne pasta, uncooked
1 each red, yellow, green, chopped
1/4 cup mayo with olive oil reduced fat
1 cup 2% shredded Italian blends cheese
1/4 cup Light Balsamic Vinaigrette dressing
2 Tbsp. grated Parmesan cheese
Cook pasta in large saucepan as directed on package, adding peppers in boiling water the last 2 minutes; drain. Rinse with cold water; drain well. Toss pasta with mayo in large bowl. Add shredded cheese and dressing; mix lightly . Refrigerate 20 minutes.
Makes 4 servings.
Great side for fish, chicken or pork.
Recipe from kraftrecipes.com.
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