Ingredients |
Enriched Pasta (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltodextrin, Carrots*, Peas*, Red Bell Peppers*, Onion*. Contains less than 1% of: Salt, Sour Cream* (Cream, Skim Milk, Cultures), Monosodium Glutamate, Sugar, Garlic*, Whey, Whey Protein Concentrate, Cultured Buttermilk, Lactic Acid, Buttermilk, Parmesan Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Parsley*, Natural Flavor, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Calcium Lactate, Mustard Flour, Potassium Chloride, Vinegar*, Silicon Dioxide (Anticaking Agent), Spice, Citric Acid, Mono and Diglycerides, Sodium Phosphate, Yeast Extract, Enzyme Modified Romano Cheese (Cultured Milk, Salt, Enzymes).
*Dried.
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Directions |
You will need 1/2 cup mayonnaise.
1. Pour pasta into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Stir together seasoning and mayonnaise in medium bowl. Set aside.
3. Drain pasta. Rinse with cold water; drain well. Stir pasta into seasoning mixture (add chopped tomato if desired). Serve immediately, or refrigerate. (If desired, stir in a few teaspoons milk to moisten refrigerated salad.) Refrigerate leftovers.
Microwave Directions:
Fill 2 1/2-quart microwavable casserole dish (with handles) with 4 1/2 cups water. Pour pasta into water; stir. Microwave uncovered on high 16 to 19 minutes or until pasta is tender (microwave times may vary). Caution: Dish will be very hot! Continue as directed in steps 2 and 3 above.
Stir-In Ideas:
Stir any of the following into your finished salad:
1 package (3.5 oz) Pepperoni slices, cut in half.
1 cup 1/2-inch cubes Mozzarella cheese (4 oz).
1 can (2 1/4 oz) sliced Ripe olives, drained.
1 cup halved Zucchini slices, 1 cup chopped Roma (plum) tomatoes and 2 tablespoons Sunflower nuts.
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