Peppy Pasta Salad

SERVES: 9

Last-minute company? Last-minute picnic? Last minute anything? Then you'll be glad you can whip up this pasta salad in a hurry ('cause they'll think it took you a long time to make it!). It's got a nice touch of Southwest flavor, too.

What You'll Need

1 (12 ounce) box tricolor twist pasta
1 (16 ounce) bag frozen carrot, cauliflower, and broccoli combination, thawed and drained
1 (8 ounce) bottle picante sauce
3 tablespoons mayonnaise
1 tablespoon finely chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

What to Do

In a large pot of boiling water, cook pasta to desired doneness; drain and allow to cool.
In a large bowl, mix together remaining ingredients until thoroughly combined; toss in pasta.
Serve immediately or refrigerate until ready to serve.

Notes

Note: Even if you're planning on making this, go ahead and make it in advance, but if you do, you may want to moisten it with a little extra mayonnaise just before serving. You can add your favorite seasonings, too. If you like your veggies more tender, go ahead and blanch them first.