(Yield: 24 one-cup servings)
1 1/2 cups bottled sun-dried tomato salad dressing
1 1/2 cups Kikkoman Thai Style Chili Sauce
12 cups cooked rotini pasta (2 pounds dry pasta)
6 cups frozen corn kernels, thawed
3 cups canned black beans, drained and rinsed
3 cups diced red bell peppers
3 cups pico de gallo (fresh tomato salsa)
1 1/2 cups chopped cilantro
In large bowl, whisk together salad dressing and chili sauce. Add pasta; mix until pasta is coated with sauce. Add remaining ingredients; mix gently but thoroughly.
Tips:For less spicy pasta salad use 2 cups salad dressing and 1 cup chili sauce.
Subsititute 12 cups Southwest-blend frozen vegetables for corn, black beans and bell peppers.
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