Southwestern Pasta

2 C. small pasta shells, uncooked

1 C. mayonnaise

2 C. chunky, medium-heat salsa

1 T. cilantro

6 green onions, finely chopped

1 C. cooked corn

1 C. sliced black olives

1 red pepper, diced

1/2 t. onion salt

1/2 t. ground pepper

1/4 t. cayenne pepper

Cook shells in 4 quarts of boiling water for approximately 10 minutes, or until tender. Do not overcook. Drain and rinse in cold water. Chill.

In a large mixing bowl, combine mayonnaise, salsa, cilantro, green onions, corn, black olives, red pepper, onion salt, ground pepper and cayenne pepper. Mix thoroughly.

Add shells and toss lightly until mixed. Chill before serving.

Makes 8 servings.