Wagon Wheel Pasta Salad
A perfect pasta dish for summer with a great combination of Italian herbs and salad spices. This recipe yields 15- 16 servings.
Wagon Wheel Pasta Salad
Ingredients
- 3 cups uncooked wagon wheel pasta or elbow macaroni
- 1 cup picante sauce
- 1 cup cubed Cheddar cheese
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 small sweet red pepper, julienned
- 1 small green pepper, julienned
- 1 cup halved cherry tomatoes
- 1/2 cup thinly sliced green onions
- 2 cups mayonnaise
- 1 teaspoon ground cumin
- 1 teaspoon salt
Directions
- First, cook pasta according to package directions; drain and rinse in cold water.
- Next, combine the pasta, beans, cheese, tomatoes, peppers and onions in a large bowl; mix well.
- And then, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat.
- Lastly, cover and refrigerate for 2 hours before serving.
- Wagon Wheel Pasta Salad is ready to serve!
ENJOY!
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