Spicy Viva La Pasta

• 8 oz. rainbow rotini (uncooked)
• 12 oz. mild breakfast sausage
• 1 (8 oz.) can whole kernel corn, drained
• 1 (15 1/2 oz.) can kidney beans, drained
• 2 medium tomatoes, chopped
• 1/2 c. green olives, sliced
• 1 small green bell pepper, chopped
• 1/2 c. pitted ripe olives, sliced
• 1 c. shredded Cheddar cheese
• 1 (10 oz.) can diced tomatoes with green chiles, drained
• 1/4 c. vegetable oil
• 1 tsp. seasoned salt
• 1 tsp. basil leaves

1. Cook rotini according to package; drain.
2. Cook sausage, breaking up coarsely in medium size skillet until lightly browned. Drain.
3. Combine rotini, sausage, corn, kidney beans, tomatoes, green olives, bell pepper, ripe olives and Cheddar cheese; mix well.
4. Blend tomatoes with green chiles in small bowl with oil, seasoned salt and basil.
5. Add to other ingredients; toss until well coated.
6. Chill well.
7. Toss before serving.
8. Serves 6 to 8.

rotini, sausage, whole kernel corn, kidney beans, tomatoes, green olives, green bell pepper, olives, cheddar cheese, tomatoes, vegetable oil, salt, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319151 (may not work)