Entrée

No-Cook Fresh Tomato Sauce with Pasta

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prep time

15 min

total time

15 min

makes

8 servings, 1-1/4 cups (300 mL) each

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kraft

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What You Need

1 lb. (450 g) whole grain spaghetti, uncooked

8 plum tomatoes (2 lb./900 g), chopped

1/2 cup Kraft Calorie-Wise Zesty Italian Dressing

1/4 cup Kraft 100% Parmesan Light Grated Cheese

1/4 cup chopped fresh basil

2 Tbsp. chopped red onions

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, combine remaining ingredients in large bowl.

DRAIN pasta. Add to tomato mixture; toss to coat.

kraft kitchens tips

How to Serve as a Cold Pasta Dish

Prepare as directed. Refrigerate up to 24 hours before serving.

Serving Suggestion

Serve with a fresh spinach salad tossed with your favourite Kraft Calorie-Wise Dressing.

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rating

I tried this with a few modifications. I used bow tie pasta, cocktail tomatoes (my fave and I always have them on hand), substituted basil paste for the fresh basil (same amount = fresh), and I did not put the cheese into the sauce. Instead, I used fresh parmesan reggiano and put it on at the end. I tried this both hot and cold; my preference was hot. Tasty and best of all simple to prepare!
posted by kitfever | on 1/20/2012

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After trying this recipe I decided to explore other options. I have so far tried it with Signature Asian Sesame and Signature Mandarin Orange with Sesame. I traded some of the ingredients to reflect the dressing and every single one of them was delicious.
posted by Carmelle54 | on 12/12/2010

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better than the meaty recipe I used to make!
posted by Roxane17 | on 7/25/2010

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This was soooo good!!!! I found there to be a little to much italian dressing but I added some mozza cheese and garlic to it and it tasted like something you would find in a restaurant!!!
posted by a cook | on 10/2/2009

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easy & very tasty
posted by a cook | on 8/15/2009

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We found this recipe to be a wonderful fresh taste, the tomatoes have to be very ripe and the basil very fresh. We served it with Italian sausage for those that had to have meat.........and garlic bread.
posted by a cook | on 5/28/2009

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This recipe had mixed reviews. My son liked it, I thought it was ok, and my husband didn't like it at all. We had it hot, might be better cold. I probably won't make it again.
posted by snphapi | on 3/10/2009

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This is my second time making this recipe. I had to cut the fat out even further, so I added fat free italian dressing, and reduced fat parmesan cheese. I added some olives for some kick. I plan on making this again.
posted by a cook | on 1/19/2009

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I have make this salad. Its very easy and tastes like it should be a complicated recipe. My family loves it. There are rarely leftovers.
posted by a cook | on 7/30/2008

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I made a variation of this recipe, and used sundried tomato dressing and added a few vegetables and it was delicious. It also only took about two seconds to make the sauce. I'd definitely make this again.
posted by a cook | on 12/30/2007