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Wagon Wheel Pasta Salad

Total Time

Prep: 20 min. + chilling

Makes

16 servings

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
Wagon Wheel Pasta Salad Recipe photo by Taste of Home

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

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.

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.
  • 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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