Southwest Pasta Salad

 

2

boxes Betty Crocker® Suddenly Salad® classic pasta salad mix

1/2

cup cold water

1/3

cup olive oil

2

tablespoons cider vinegar

1

tablespoon chopped fresh cilantro

1

to 2 tablespoons red pepper sauce, if desired

1/2

teaspoon ground cumin

1

can (15 oz) Progresso® black or pinto beans, rinsed and drained

1

can (14.5 oz) diced tomatoes with jalapeños, drained

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1/2

cup sliced ripe olives

1/2

cup chopped red, yellow or green bell pepper

1

medium avocado, peeled, cut into 1/2-inch cubes

8

oz pepper Jack cheese, cut into 1/2-inch cubes (2 cups)

Romaine lettuce leaves, if desired

• 1 Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• 2 Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
• 3 Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.