Southwestern-Style Picante Pasta Salad

What You'll Need

1 1/2 cups Pace® Picante Sauce 
2 tablespoons olive oil 
1 tablespoon lime juice 
1 1/2 teaspoons chili powder 
1/4 teaspoon ground black pepper 
1/2 cup yellow frozen whole kernel corn 
1/3 cup chopped fresh cilantro  leaves 
1/4 cup chopped green onion 
1/2 cup chopped red bell pepper 
1/2 cup chopped green pepper 
16 ounces (about 6 cups) corkscrew pasta, cooked and drained (about 8 cups cooked) 

How to Make It

• 1
  Stir the picante sauce, oil, lime juice, chili powder, black pepper, corn, cilantro, onion, red pepper and green pepper in a large bowl.
• 2
  Add the rotini and toss to coat. Cover and refrigerate for 2 hours.
• At a glance
  

  Prep

  30 min.

  

  Total

  2 hr. 30 min.

  

  Serves

  8