Wild West Pasta Salad - Rachael Ray Every Day

Wild West Pasta Salad

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Wild West Pasta Salad

Recipe by Charles Grayauskie

Ingredients

Pasta

  • 1 lb. wagon wheels (rotelle)

Toss-Ins

  • 1 cup frozen fire-roasted corn, thawed
  • 1 cup chopped roasted red peppers
  • 2/3 cup rinsed canned black-eyed peas
  • 2/3 cup rinsed canned black beans
  • 2/3 cup rinsed canned pinto beans
  • 2 thinly sliced jalapeños
  • 1/4 cup chopped onion
  • Salt and pepper

Dressing

  • 1 cup store-bought ranch dressing

Preparation

In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer the pasta to a serving bowl. Mix pasta with the toss-ins and the dressing.