Recipe of the Week! South Western Pasta Salad

Here it is folks, that itching for the Grilling Season to hurry up and get here! Potlucks, Camp Outs, Picnics, Birthday's and Bonfires.... Oh yeah, bring on the goods. Nothing says summer like a great cold pasta salad... Here is a version sure to please.

South Western Pasta Salad

• 32 oz cooked and cooled elbow macaroni
• 2 lbs Cherry Tomatoes / halved or quartered depending on size
• 2 cups Frozen Corn
• 2 medium Green Peppers / chopped
• 2 small Red Onions / chopped
• 2 small cans of Black Olives / sliced
• 1 cup Lime juice
• 1/2 cup Olive Oil
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Chili Powder
• 2 Tbsp Cuman
• 2 tsp Sugar
• 2 tsp Salt
• 2 tsp Garlic Powder

Cook pasta according to package directions. Cool completely by running it under cold water. Add vegetables to the pasta. Combine remaining ingredients and whisk well. Pour over pasta and vegies and toss to coat. Refrigerate.

NOTES: Letting the pasta 'rest' in the fridge for a couple hours before serving will allow all the flavors to meld together and taste even better!