Cooking Directions

• Stir the picante sauce, mayonnaise, cilantro and cumin in a large bowl.
• Add the pasta, pepper, onion and shrimp and stir to coat. Cover and refrigerate the mixture for 2 hours. Stir in the tomatoes.

Ingredients

• 0.666 cup Pace® Picante Sauce
• 0.333 cup mayonnaise
• 0.25 cup chopped cilantro
• 0.75 teaspoon cumin
• 3 cups cooked medium shell shaped pasta,drained
• 1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
• 2 green onion, sliced (about 1/4 cup)
• 1 pound fresh or thawed frozen medium shrimp, cooked, peeled and deveined
• 1.5 cups cherry tomatoescut in half