Have you ever heard those radio shows where people call in asking for certain recipes? Maybe it's for a particular cake they had at their book club. Or perhaps they're looking for a crock pot recipe using onion soup mix. Scalloped potatoes is always a favorite recipe that is shared on this type of radio show. Cheese, cheese and more cheese! (oh, and canned soup!)
Another variation of this radio show is a 'copy cat' recipe - you know, Kentucky Fried Chicken, the famous biscuits from Red Lobster, the blooming onions. (OMG-- have you eaten those? DELICIOUS)
Well, I totally nailed this copy cat recipe and I share it here on my little blog. I'm embarrassed to show you how much I paid for 2 pounds of this salad, but it is so, so good! My version has been veganized and is not quite as salty as the store bought. I also cut back on the mayonnaise. The most recent time I made this salad, I added some cashew Parmesan (recipe HERE) for a little bump in the cheesy flavor and a hit of salt.
16 ounces penne rigate pasta - cooked more than al dente
1/3 C minced onion
1 C corn
1 C grated cheddar
1 t dried basil
1 T red wine vinegar
1 roasted red pepper
1/2 C mayo or more to taste
1/4 t cayenne pepper or more to taste
1/4 t garlic powder
Cook the pasta till soft, drain, rinse and set aside. Add in the onion, corn, cheese and basil. Whirl the dressing ingredients in a high speed blender, using a spatula to move it all down. Pour over pasta and mix well. Add Parmesan cheese if desired.