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Wagon Wheel Pasta Salad

Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! —Kathryn Donahey, Oil City, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    16 servings


  • 3 cups uncooked wagon wheel pasta or elbow macaroni
  • 1 can (16 ounces) 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
  • 1 cup mayonnaise
  • 1/2 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.
  • In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.

Test Kitchen Tips
  • Instead of chopping green onions with a knife, try snipping them with kitchen shears. It's faster, and you can do it directly over the bowl.
  • Learn how to make homemade mayonnaise if you don't want to use store-bought.
  • Nutrition Facts
    3/4 cup: 207 calories, 13g fat (3g saturated fat), 9mg cholesterol, 374mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 6g protein.

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