Southwest Pasta Salad


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.

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