Ingredients

• 2 cups dried small pasta shells
• 0.33 cups Italian-style salad dressing
• salt to taste
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 3 tomatoes , chopped
• 1.5 tablespoons ground cumin
• 0.5 tablespoons chili powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons garlic powder
• 0.25 teaspoons red pepper flakes , Optional
• salt and ground black pepper to taste

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
3. 3 Chill salad in refrigerator until ready to serve.

Nutrition per serving