Enriched Pasta (wheat Flour, Spinach, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltodextrin, Modified Whey, Red Bell Pepper*, Salt, Contains 1% Or Less Of: Sugar, Basil, Citric Acid, Buttermilk, Onion*, Modified Corn Starch, Parsley*, Vegetable Oil (canola, Soybean, And/or Sunflower Oil), Palm Oil* (palm Oil, Lactose, Sodium Caseinate, Potassium Phosphate), Tomato*, Parmesan Cheese (milk, Cultures, Salt, Enzymes), Guar Gum, Nonfat Milk*, Yeast Extract, Silicon Dioxide (anticaking Agent), *dried

Directions 1. Fill 3-quart saucepan two-thirds full of water. Heat to boiling. Add Pasta. Gently boil uncovered 12 minutes, stirring occasionally. (For more tender pasta, boil 1 to 2 minutes longer.) 2. Make preferred style of dressing while pasta is cooking. Creamy Dressing: You will need 2 Tablespoons Milk and 1/3 Cup Mayonnaise. Stir together seasoning, milk and mayonnaise in medium bowl. Set aside. Or Vinaigrette Style Dressing: You will need 3 Tablespoons Olive Oil or Vegetable Oil, 1 Tablespoon Lemon Juice and 1 Tablespoon Water. Stir together seasoning, oil, lemon juice, and water in medium bowl. Set aside. 3. Drain pasta. Rinse with cold water; drain well. Stir pasta into dressing. Serve immediately, or refrigerate. (If desired, stir in additional milk, or water for vinaigrette style dressing, 1 teaspoon at a time, to moisten refrigerated salad). For food safety and quality, follow the cooking directions. Refrigerate leftovers.

Stir-in ideas stir any of the following into your finished salad: 1 cup chopped fresh baby spinach 1/2 cup chopped red bell pepper 2 cups chopped cooked chicken or turkey 1/2 cup halved grape or cherry tomatoes and 2 tablespoons sliced ripe olives.