Taste of Home
Wagon Wheel Pasta Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 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
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.
Nutrition Facts
3/4 cup: 207 calories, 13g fat (3g saturated fat), 9mg cholesterol, 374mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC