Ingredients
3
cups uncooked rotini or rotelle pasta (8 oz)
1
can (15.25 oz) whole kernel corn, drained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
large green bell pepper, chopped (1 1/2 cups)
1
cup shredded Cheddar cheese (4 oz)
3/4
cup Old El Paso™ Thick ’n Chunky salsa
1/3
cup chopped fresh cilantro or parsley
1/2
cup oil-and-vinegar dressing
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.
