Spicy Viva La Pasta - cooking recipe

Ingredients

8 oz. rainbow rotini (uncooked)
12 oz. mild breakfast sausage
1 (8 oz.) can whole kernel corn, drained
1 (15 1/2 oz.) can kidney beans, drained
2 medium tomatoes, chopped
1/2 c. green olives, sliced
1 small green bell pepper, chopped
1/2 c. pitted ripe olives, sliced
1 c. shredded Cheddar cheese
1 (10 oz.) can diced tomatoes with green chiles, drained
1/4 c. vegetable oil
1 tsp. seasoned salt
1 tsp. basil leaves

Preparation

Cook rotini according to package; drain.
Cook sausage, breaking up coarsely in medium size skillet until lightly browned. Drain.
Combine rotini, sausage, corn, kidney beans, tomatoes, green olives, bell pepper, ripe olives and Cheddar cheese; mix well.
Blend tomatoes with green chiles in small bowl with oil, seasoned salt and basil.
Add to other ingredients; toss until well coated.
Chill well.
Toss before serving.
Serves 6 to 8.