can (15-1/4 ounces) red kidney beans, drained and rinsed
1
can (7 ounces) corn kernels, drained
1
green or red bell pepper, seeded and chopped
1
cup (4 ounces) shredded Cheddar cheese
1/2
cup sliced black olives
1
bottle (8 ounces) ranch salad dressing
2
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1
teaspoon chili powder
3
bell peppers (green, red and/or yellow), halved and seeded (optional)
Prep Time
15 minutes
Chill Time
1 hour
Cook pasta according to package directions; rinse in cold water and drain. Place in large bowl. Add beans, corn, chopped pepper, cheese and olives. Combine salad dressing, Frank's RedHot Sauce and chili powder in small bowl; mix well. Pour over pasta mixture. Toss well to coat evenly. Cover and refrigerate 1 hour. Serve in pepper halves and garnish as desired.
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