Wagon Wheel Pasta Salad

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

Calories

265

Carbohydrates

40g

Protein

17g

Potassium

708mg

Fiber

3g

Sugar

12g

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

Direction

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.