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Wagon Wheel Pasta Salad

3 reviews
Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Kathryn Donahey, Oil City, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 16, 2024

Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! —Kathryn Donahey, Oil City, Pennsylvania


Test Kitchen Tips
  • Instead of chopping green onions with a knife, try snipping them with kitchen shears. It's faster, and you can do it directly over the bowl.
  • Learn how to make homemade mayonnaise if you don't want to use store-bought.
    • Test Kitchen Approved

    Wagon Wheel Pasta Salad

    3 reviews
    Prep Time 10 min
    Cook Time 10 min
    Yield 16 servings

    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
    • 1 cup mayonnaise
    • 1/2 cup picante sauce
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    Text Ingredients

    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.

    Nutrition Facts

    3/4 cup: 207 calories, 13g fat (3g saturated fat), 9mg cholesterol, 374mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 6g protein.

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