Pasta Side Salad Makeover

50 6
Recipe By
(21) 15 Reviews
Prep Time
Total Time


Whip up a smart version of pasta for instant summer flavour.

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What You Need

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Make It

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  • Cook macaroni as directed on package; drain. Rinse with cold water; drain again.
  • Mix dressings in large bowl. Add cheese, carrots, peas, peppers and macaroni; mix lightly. Cover.
  • Refrigerate at least 30 min. or up to 24 hours before serving.

Jazz It Up

Add 1/2 tsp. of your favourite herb, such as dill or basil.

Makeover - How We Did It

We kept all of the flavour and creaminess of pasta salad by combining Miracle Whip Calorie-Wise Dressing and Kraft Calorie-Wise Zesty Italian Dressing in place of 3/4 cup of mayonnaise and also used Light Cracker Barrell Cheddar Cheese instead of full-fat cheese. Simple substitutions plus adding some colourful vegetables, saves 176 calories and 22 grams of fat per serving making this dish an excellent source of vitamin A compared to a traditional pasta salad!


  • 6

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates
  • 1 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

Boost the nutrition of this summer favourite with the addition of vegetables! This recipe is an excellent source of vitamin A from carrots, a good source of vitamin C from the red pepper and a calcium source from the cheese cubes. Eating right never tasted so good!

Nutritional Information

Serving Size 6
Calories 170
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 450mg
Carbohydrate 20g
Dietary fibre 2g
Sugars 3g
Protein 8g
Vitamin A 50 %DV
Vitamin C 45 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Lainey09 |

    Love this pasta salad. I make it all the time using different types of pasta (my kids love it with tri-colour fusilli) and whatever veggies I have on hand (red, green, yellow or orange peppers, cucumber, green onions, etc.). I grate the carrots to save time and to make it easier for my 2 year old to eat. This is one of the few things I can send to school with my son that I know he'll always eat.

  • sylvielandry |

  • blkymom |

    I have made this recipe often. Even my picky kids love it. I also change it up by adding whatever vegetables I have in the crisper...broccoli, cauliflower, red, gren & yellow peppers, is all wonderful!