Maggie'S Mexican Salad - cooking recipe

Ingredients

1 box (12 oz.) tricolor twist pasta
1 bag (16 oz.) frozen carrots, cauliflower and broccoli combination, thawed and drained
1 bottle (8 oz.) 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 according to directions; drain and allow to cool. In large bowl mix together remaining ingredients; toss in pasta. Serve immediately or refrigerate until ready to serve.