Name: Wagon Wheel Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 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

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.

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Wagon Wheel Pasta Salad

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Yield:16 servings

Prep:10 min

Cook:10 min

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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

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Directions

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.

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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