Enriched Pasta (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Guar Gum, Maltodextrin, Contains 2% or Less of: Tomato (Dried), Sugar, Salt, Corn Syrup Solids, Natural Flavors, Citric Acid, Onion Powder, Vinegar (Dried), Modified Food Starch, Yeast Extract, Cheese Seasoning {Whey, Salt, Buttermilk Powder, Palm Oil Powder (Palm Oil, Lactose, Sodium Caseinate, Potassium Phosphate), Cheese (Dried) [Feta, Romano, Parmesan, and Cheddar (Pasteurized Milk, Cheese Culture, Salt, Enzymes)], Lactic Acid, Cultured (Dried) Cream, Non-Fat Dry Milk, Sodium Phosphate, Sodium Citrate, Natural Vitamin E and Vitamin C (to Preserve Freshness)}, Oregano (Dried), Garlic Powder, Vegetable Oil (Canola, Soybean and/or Sunflower), Parsley (Dried), Spices, Dextrose, Dill (Dried).

For food safety and quality, follow the cooking directions. Refrigerate leftovers. You will need 3 tablespoons cold water and 2 tablespoons olive oil or vegetable oil Directions: 1. Fill 3-quart saucepan two-thirds full of water. Heat to boiling. Add Pasta. Gently boil uncovered 13 minutes, stirring occasionally. (For more tender pasta, boil 1 to 2 minutes longer.) 2. While pasta is cooking, stir together Seasoning, cold water and oil in medium bowl. Set aside. 3. Drain pasta. Rinse with cold water; drain well. Stir pasta into seasoning mixture. Serve immediately, or refrigerate. (If desired, stir in additional oil, 1 teaspoon at a time, to moisten refrigerated salad.)

Great with olive oil. Stir-In Ideas: Stir any of the following into your finished salad: 1 cup crumbled feta cheese. 1 cup cooked chicken, turkey, or roast beef. 1/4 cup kalamata olives (drained, pitted, halved) 1/2 cup cucumber (chopped). 1/2 cup garbanzo beans (rinsed, drained).