3 c radiator pasta, dry
1/2 c onion, chopped
1 medium red pepper, chopped (any color is ok)
1/2 c sliced black olives
1 stalk(s) celery, chopped
1 can(s) Bush’s red kidney beans (15 oz) drained and rinsed
1 c frozen corn kernels, thawed
1 can(s) Rotel tomatoes with chilis (approx. 12 oz)
1/2 c olive oil
1/3 c white vinegar
1/3 c lime (or lemon) juice
1 1/2 Tbsp garlic salt
1 tsp Domino sugar
1 Tbsp McCormick’s chili powder
1/4 c cilantro, chopped
Boil pasta as directed on package.
Rinse and put in a large bowl.
Add all veggies.
Combine oil, vinegar, lemon juice, seasonings, and cilantro. Stir into pasta mixture. Let chill a few hours to blend flavors.