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San Antonio Shrimp and Pasta

6 Jan

 2/3 cup Picante Sauce

1/3 cup mayonnaise

¼ cup chopped fresh cilantro

¾ teaspoon ground cumin

3 cups cooked and drained medium shell pasta

1 medium bell pepper, cut into thin strips

2 green onions, thinly sliced

1 pound medium shrimp, cooked, peeled and deveined

1 ½ cups cherry tomatoes cut in half

Stir picante sauce, mayonnaise, cilantro, and cumin in a large bowl. Add the pasta, pepper, onion and shrimp. Stir to coat. Cover and refrigerate for at least 2 hours. Stir in tomatoes before serving.

Serves 6

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