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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. Ingredients:
3 cups uncooked wagon wheel pasta or elbow macaroni |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup cubed cheddar cheese |
1 cup halved cherry tomatoes |
1 small green pepper, julienned |
1 small sweet red pepper, julienned |
1/2 cup thinly sliced green onions |
2 cups mayonnaise |
1 cup picante sauce |
1 teaspoon salt |
1 teaspoon ground cumin |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions.
2. In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving. Yield: 16 servings.
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