Confetti Fiesta Pasta Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 24 ounces wacky mac pasta ("wacky mac" mixed color & type)
• 1/2 lb coleslaw, mix- shredded cabbage & carrots (1/2 of a 1lb bag)
• 2 (10 ounce) cans rotel (lime & cilantro flavor) or 2 (10 ounce) cans chopped fresh tomatoes
• 1 -2 chopped bell pepper (your preference on amount & colors)
• 1/2-1 finely chopped sweet onion
• 1 (15 ounce) can corn (or frozen)
• 1 (4 1/2 ounce) can of chopped black olives
• 1 (4 ounce) can of chopped green chilies
• 1 (1/2 ounce) package buttermilk ranch salad dressing mix
• 1/3-1/2 cup italian dressing (cardini's brand)
• 1/4-1/3 cup balsamic vinaigrette (cardini's brand)
• 1 -1 1/4 cup plain yogurt, to consistency you prefer (half of mine was homemade)
• 1 teaspoon garlic pepper seasoning (more or less to taste)

Recipe

• 1 boil pasta in salted water to al dente, drain, rinse with cold water, drain well.
• 2 combine all ingredients in a mixing bowl large enough to accommodate all of the ingredients, starting with solids, ending with the dressings, mixing well, with-out breaking apart pasta.
• 3 cover, chill until served, this salad is best served fresh, and not letting set overnight as is typical for most pasta salads, so time your use accordingly.