Tuesdays at the Table - Mexican Pasta Salad

Happy Tuesday!  I hope everyone's week has gotten off to a good start.  :-)

This week I'm reposting one of my most popular recipes.  It's a summer staple in my family and no cook-out is complete without it!

I hope everyone will pick their favorite recipe (old or new!) and link-up!

Mexican Pasta Salad1 box bowtie pasta
1 pint container of cherry tomatoes
1/2 block (approx 4 oz.) of Pepper Jack or Cheddar cheese
1 can kidney beans, rinsed and strained
3-4 stalks of scallions

Prepare bowtie pasta using box instructions. Strain, rinse to cool and strain pasta again. Chop scallions fine; cut cherry tomatoes into halves (or quarters if they are large) and cut cheese into little 1/4 inch squares.

In a smaller bowl, mix 1/2 cup mayo and 1/3 cup salsa. (If you use a chunky salsa, you may need more).  Combine above dressing with all other ingredients, mixing well.

Chill for a few hours and serve.

What's cooking in your kitchen?