Jorge's Fiesta Pasta Salad

My complaint with pasta salads is that the dressing is usually too much like mayonaise or they are too dry or there is too much dressing. I think this combination is just right. The mix of mayo and coleslaw dressing plus some vinegar gives the dressing some kick. Also, when you make this, you might think there is too much dressing. Trust me, if you cook the pasta al dente, the excess dressing will be absorbed by the time you serve it. Yum!

Ingredients

• 1 - 12 ounce box multi colored rotini pasta
• 1 red bell pepper, finely chopped
• 2 stalks celery finely chopped
• 1 small red onion finely chopped
• 1 cup Helman's or Best Food's mayonnaise
• 1 cup Lighthouse coleslaw dressing or similar
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Sriracha or any non-vinegar hot sauce
• 2 tablespoons sweet pickle relish
• 2 cups shredded sharp cheddar cheese
• 1 cup sliced black olives

Method

1. Cook the pasta according to the box directions so it is al dente.
2. In a medium mixing bowl, whisk together the mayonnaise, coleslaw dressing, apple cider vinegar, and hot sauce.
3. In a large mixing bowl, add the pasta, sauce, and other ingredients folding together until thoroughly mixed.
4. Refrigerate for at least two hours, preferably overnight.

Serves 8 to 10