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Wagon Wheel Pasta Salad Recipe

Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing.

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Wagon Wheel Pasta Salad Recipe

Prep: 20 min. + chilling

Yield: 16 Servings

10 10 20

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

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.
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.

Nutritional Facts 1 serving (3/4 cup) equals 320 calories, 25 g fat (5 g saturated fat), 19 mg cholesterol, 462 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Wagon Wheel Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p210