3 Tbs. hot water
1/2 cup vegetable oil
1/4 cup chopped walnuts
1/3 cup crumbled blue cheese
1/3 cup dried cranberries
2 cups cooked chicken, diced (optional)
In a small bowl combine dressing mix with hot water. Stir well to dissolve and let stand for 15 minutes. Add oil and stir until emulsified. Refrigerate dressing while boiling pasta. In a large pot, bring 4 quarts of watre to a boil. Add pasta to boiling water and cook for 6-8 minutes. Do not overcook - pasta should be quite firm for salads. Drain pasta and rinse under cold water. Toss dressing, pasta and remaining ingredients together. Chill for 1 hour. Serves 8.
Pasta (Enriched Semolina Flour [Niacin, Ferrous Sulfate, Thiamine, Mononitrate', Water, Spinach Powder, Paprika, Turmeric), Sugar, Dehydrated Carrot, Dehydrated Red Bell Pepper, Maltodextrin, Salt, Malic Acid, Poppy Seed, Spice, Dehydrated Red Beet (For Color), Modified Food Starch, Balsamic Vinegar, Citric Acid, Natural Flavors (Including Pomegranate), Vinegar.
Allergens: Contains Wheat.