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Peppy Pasta Salad

Last-minute company? Last-minute picnic? Last minute anything? Then you'll be glad you can whip up this pasta salad in a hurry ('cause they'll think it took you a long time to make it!). It's got a nice touch of Southwest flavor, too.

What You'll Need

  • 1 (12 ounce) box tricolor twist pasta
  • 1 (16 ounce) bag frozen carrot, cauliflower, and broccoli combination, thawed and drained
  • 1 (8 ounce) bottle picante sauce
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. In a large pot of boiling water, cook pasta to desired doneness; drain and allow to cool.
  2. In a large bowl, mix together remaining ingredients until thoroughly combined; toss in pasta.
  3. Serve immediately or refrigerate until ready to serve.


Note: Even if you're planning on making this, go ahead and make it in advance, but if you do, you may want to moisten it with a little extra mayonnaise just before serving. You can add your favorite seasonings, too. If you like your veggies more tender, go ahead and blanch them first.

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