Cooking Directions

• Stir the picante sauce, oil, lime juice, chili powder, black pepper, corn, cilantro, onion, red pepper and green pepper in a large bowl.
• Add the rotini and toss to coat. Cover and refrigerate for 2 hours.

Ingredients

• 1.5 cups Pace® Picante Sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1.5 teaspoons chili powder
• 0.25 teaspoon ground black pepper
• 0.5 cup yellow frozen whole kernel corn
• 0.333 cup chopped fresh cilantro leaves
• 0.25 cup chopped green onion
• 0.5 cup chopped red bell pepper
• 0.5 cup chopped green pepper
• 16 ounces (about 6 cups) corkscrew pasta, cooked and drained (about 8 cups cooked)