Recipe by Soup Fly *
I saw this in a Kraft recipe pamphlet the other day when I was looking for something quick and summery. Turned out really well and the colors are beautiful! I admit, I didn't use corn on the cob, but it still turned out great.
Top Review by Katanashrp
This is sooooo delicious. The 4 of us had it with some shrimp scampi, instead of pasta, to lower the carbs, and what a treat it was! So much better than linguine. Will definitely be making it again. Thank you.
- 118.29 ml kraft zesty Italian dressing
- 29.58 ml Dijon mustard
- 4 ear corn, cooked and cooled slightly
- 226.79 g green beans, cut into 1 inch lengths and cooked
- 236.59 ml grape tomatoes, halved
- 118.29 ml chopped basil