Peppy Pasta Salad - cooking recipe

Ingredients

1 (12 oz.) box tri-color twist pasta
1 (16 oz.) bag frozen carrots, cauliflower and broccoli combo, thawed and drained
1 (8 oz.) bottle picante sauce
3 Tbsp. mayonnaise
1 Tbsp. finely chopped onion
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Cook pasta to desired doneness.
Drain and allow to cool.
In large bowl, mix together the remaining ingredients thoroughly. Toss in the pasta.
If making ahead of time, you may want to moisten it with a little extra mayo just before serving.
You can also blanch the veggies first if you like them tender.