- 3 cups uncooked wagon wheel pasta or elbow macaroni
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 cup cubed Cheddar cheese
- 1 cup halved cherry tomatoes
- 1 small green pepper, julienned
- 1 small sweet red pepper, julienned
- 1/2 cup thinly sliced green onions
- 2 cups mayonnaise
- 1 cup picante sauce
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions; mix well. Combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.