Mexican Pasta Salad
1 12 oz. package of rotelle pasta cooked and drained
1 cup red onion (1 med)
1 cup red bell pepper
1 can Mexi-corn 8 oz. drained (may use regular corn)
1 can diced green chilies (4 to 7 oz)
1 to 2 chopped jalapenos
1/4 cup chopped fresh cilantro
1 cup prepared Italian salad dressing
1 tablespoon Chili powder
2 teaspoons ground cumin
1 cup Mexican cheese (or cheddar) optional
In lg. bowl, combine pasta, onion, red pepper, chiles, jalapenos, and cilantro
In small bowl, combine 1 cup Italian dressing, chili powder and cumin pour over
pasta mixture tossing to coat will.
Chill at least 4 hrs.
When ready to serve sprinkle cheese on top.