Confetti Fiesta Pasta Salad

• 24 ounces wacky mac pasta ("Wacky Mac" mixed color & type)
• 12 lb Coleslaw, mix- shredded cabbage & carrots (1/2 of a 1lb bag)
• 2 (10 ounce) cans rotel (lime & cilantro flavor) or 2 (10 ounce) canschopped fresh tomatoes
• 1 -2 chopped bell pepper (your preference on amount & colors)
• 12-1 finely chopped sweet onion
• 1 (15 ounce) can corn (or frozen)
• 1 (4 1/2 ounce) canof chopped black olives
• 1 (4 ounce) canof chopped green chilies
• 1 (1/2 ounce) package buttermilk ranch salad dressing mix
• 13-12 cup Italian dressing (Cardini's brand)
• 14-13 cup balsamic vinaigrette (Cardini's brand)
• 1 -1 14 cup plain yogurt, to consistency you prefer (half of mine was homemade)
• 1 teaspoon garlic pepper seasoning (more or less to taste)

1. Boil pasta in salted water to al dente, drain, rinse with cold water, drain well.
2. Combine all ingredients in a mixing bowl large enough to accommodate all of the ingredients, starting with solids, ending with the dressings, mixing well, with-out breaking apart pasta.
3. Cover, chill until served, this salad is best served fresh, and NOT letting set overnight as is typical for most pasta salads, so time your use accordingly.

wacky, cabbage, cilantro flavor, bell pepper, sweet onion, corn, black olives, green chilies, buttermilk, italian dressing, balsamic vinaigrette, yogurt, garlic pepper

Taken from www.food.com/recipe/confetti-fiesta-pasta-salad-303755 (may not work)