Southwestern Pasta Salad
1 cup uncooked small pasta shells
1 (15 oz.) can red kidney beans, well drained
1 (12 oz.) can corn, drained
2 Tbsp. finely minced green onion
1 (4 oz.) can chopped green chilies, drained
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup mayonnaise
Cook pasta according to package directions and drain well.
In large bowl combine all remaining ingredients. Stir in pasta and toss to mix
Cover and refrigerate until serving time or at least 2 hours.
Stir again at serving time.
Serves 6 to 8.