From: Campbell's Kitchen
Prep: 25 minutes
Chill: 2 hours
Serves: 6
Ingredients:
2/3 cup Pace® Picante Sauce
1/3 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
3/4 tsp. ground cumin
1/3 of a 1-pound package medium shell-shaped pasta (about 1 3/4 cups), cooked and drained
1 medium green pepper, cut into 2-inch strips
2 green onions, sliced
1 lb. fresh or thawed frozen medium shrimp, cooked, peeled and deveined
1 1/2 cups cherry tomatoes cut in half
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 mixture for 2 hours. Stir in the tomatoes.
Tip: Stirring the fresh tomatoes in at the end prevents them from getting grainy while in the refrigerator.
