Recipe

Ingredients (Yield: 24 one-cup servings)

1 1/2 cups bottled sun-dried tomato salad dressing
1 1/2 cups Kikkoman Thai Style Chili Sauce
12 cups cooked rotini pasta (2 pounds dry pasta)
6 cups frozen corn kernels, thawed
3 cups canned black beans, drained and rinsed
3 cups diced red bell peppers
3 cups pico de gallo (fresh tomato salsa)
1 1/2 cups chopped cilantro

Instructions

In large bowl, whisk together salad dressing and chili sauce. Add pasta; mix until pasta is coated with sauce. Add remaining ingredients; mix gently but thoroughly.

Tips:For less spicy pasta salad use 2 cups salad dressing and 1 cup chili sauce.

Subsititute 12 cups Southwest-blend frozen vegetables for corn, black beans and bell peppers.

If you like this, try...

• Greek Pasta Salad