Ingredients |
Enriched Penne Rigate Pasta (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltodextrin, Salt, Carrots*, Red Bell Peppers*, Sugar, Peas*. Contains less than 1% of: Modified Corn Starch, Buttermilk, Onion*, Garlic*, Parmesan Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Whey Protein Concentrate, Sour Cream* (Cream, Skim Milk, Cultures), Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Oregano, Basil, Vinegar*, Whey, Lactic Acid, Potassium Chloride, Calcium Lactate, Citric Acid, Spice, Guar Gum, Silicon Dioxide (Anticaking Agent), Natural Flavor, Sodium Phosphate, Yeast Extract, Mono and Diglycerides, 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 14 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 hot water. Pour pasta into water; stir. Microwave uncovered on high 15 to 19 minutes or until pasta is tender (microwave times may vary).
Caution: Dish and pasta 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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