Mexican Pasta Salad

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 cups uncooked rotelle pasta (8 ounces)
• 15 1/4 ounces whole kernel corn, drained
• 15 ounces black beans, rinsed and drained
• 1 large green bell pepper, chopped (if using chopped frozen bell peppers it is 1 1/2 cups)
• 1 cup shredded cheddar cheese
• 3/4 cup thick & chunky salsa
• 1/3 cup chopped fresh cilantro or 1/3 cup parsley
• 1/2 cup vinaigrette dressing

Recipe

• 1 cook pasta according to package directions.
• 2 rinse pasta with cold water after cooking.
• 3 place pasta in a large salad bowl followed by all other ingredients.
• 4 mix well.
• 5 cover and refrigerate for 2 hours so flavors can blend together.