Mex-Italian Pasta Salad

• 8 oz. radiator or rotini pasta
• 1 c. Pace picante sauce
• 1/2 c. Italian dressing
• 1/2 tsp. dry basil, crushed
• 3 Tbsp. Parmesan cheese, grated
• 1 tsp. ground cumin
• 1 can kidney beans, rinsed (8 oz.)
• 1/2 c. frozen peas, thawed
• 3/4 c. thinly sliced celery
• 1/3 c. sliced olives (ripe)
• 1 c. cherry tomato halves
• 1 or 2 ripe avocados, peeled, seeded and chopped

1. Cook pasta according to package.
2. Transfer to large bowl. Combine picante sauce, dressing, basil, cheese and cumin.
3. Mix well.
4. Add beans, peas, celery and olives.
5. Mix well.
6. Chill. Just before serving, add tomatoes and avocado.
7. Serve with additional grated Parmesan cheese and picante sauce.

rotini pasta, picante sauce, italian dressing, basil, parmesan cheese, ground cumin, kidney beans, frozen peas, celery, olives, tomato halves, avocados

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727868 (may not work)