Red White 'n' Cheese Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 8 |
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The thought came to me, out of nowhere, to see what kind of pasta salad I could create with a box of mac 'n' cheese. Got so tired of the stuff back in college that I wouldn't eat it for at least 10 years. It's still not high on my list, but this is a real different presentation. I used light products since I'm always watching my weight, but if you want to go full fat feel free. There's no mayo in this, and no chopped up onions, because I don't particularly care for either of those. Anyway, I'd like to know what you think. Folks at work enjoyed it. Ingredients:
1 (7 1/3 ounce) box white cheddar macaroni and cheese mix (the dry kind) |
1/2 cup light sour cream |
6 tablespoons skim milk |
1/2 teaspoon garlic powder |
3/4 teaspoon onion powder |
1 teaspoon chili powder |
1/4 teaspoon ground black pepper |
2 teaspoons white wine worcestershire sauce |
1 medium tomato, seeded and very finely diced |
1/2 cup very finely diced red bell pepper |
3 radishes, slivered |
Directions:
1. Chop up veggies and refrigerate.
2. Cook pasta per package directions and drain very well.
3. While pasta is cooking, blend together the packet of cheese powder and the sour cream.
4. Blend in the milk.
5. Add spices and mix well.
6. In a medium size bowl mix the dressing with the drained pasta and chopped veggies.
7. Refrigerate several hours.
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