Ingredients
3 cups uncooked wagon wheel pasta or elbow macaroni1 can (16 ounces) kidney beans, rinsed and drained1 cup cubed cheddar cheese1 cup halved cherry tomatoes1 small green pepper, julienned1 small sweet red pepper, julienned1/2 cup thinly sliced green onions1 cup mayonnaise1/2 cup picante sauce1 teaspoon salt1 teaspoon ground cumin
Preparation
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.
