*Sorry, we are currently out of the front labels for this salad. The mix will have it's recipe tag and nutritional information, but it will be coming to you naked on the front, but delicious.

Ingredients:

Durum wheat semolina, yellow peppers, scallions, shallots, basil and lemon pepper.

Allergen Information: This product contains wheat.

Vinaigrette Dressing Recipe:

2 tablespoons lemon juice
4 tablespoons red wine vinegar
1 tablespoon Poupon mustard
1/2 cup olive oil

Fresh Additions:

1/2 cup shredded parmesan cheese
1/2 pound fresh green beans, cut into 2 inch lengths
8 ounces cherry or grape tomatoes, halved

Optional: 2 ounces fresh basil or arugula, shredded

Cooking Directions:

Boil water in a 6 quart pot, add 1 tablespoon salt and pasta. Simmer about 14 minutes, stirring occasionally. Add green beans for last 2 minutes of cooking.

Place contents of seasoning packet into small bowl. Add 1/4 cup of boiling pasta water and soak seasonings for 5 minutes or more.

Drain pasta and quickly run under cold water. Combine with seasonings and optional fresh ingredients.

Shake up vinaigrette dressing in a jar with a tight fitting lid. Pour over salad ingredients, toss and serve.

Refrigerate leftovers in an airtight container. Best to use within 24 hours.

Pesto Italian Pasta Alfredo Casserole Recipe

Additions:

4 tablespoons butter
1/2 cup sour cream and/or Gruyere cheese
1 cup chicken broth
2 cups grated Asiago

Cooking Directions:

Melt butter and add chicken broth. Bring to a boil and add contents of seasoning packet. Heat and stir 3 to 5 minutes, remove from heat. Blend in sour cream and stir in cheeses. Set aside. Cook pasta in large pot of boiling water for 12 minutes, stirring frequently. Combine pasta with sauce and serve. Or place pasta mixture into a casserole, topping with bread crumbs and refrigerate. Reheat at 350 degrees for 30 minutes.