Sherri's Picante Pasta Salad

I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. Additions I have tried are cooked chicken, carrots, cucumber, cherry tomatoes, zucchini, kernel corn, bell pepper, black olives, and before serving, avocado and cilantro---make it your own and use your favorites. This salad needs to chill at least 2 hours before serving which is included in the cooking time---the longer the better, even overnight. Enjoy!

• Ready In: 2 hrs 20 mins
• Serves: 10
• Yields: 10 cups

Ingredients

• 1  lb  spiral pasta
• 1 1⁄2 cups celery, sliced
• 1 1⁄2 cups mushrooms, sliced
• 1⁄2 cup  pimento stuffed olive, sliced
• 1⁄2 cup green onions with top, sliced
• 1  cup mayonnaise
• 1⁄2-2⁄3 cup  picante sauce (like Pace)
• 1⁄4 cup heavy cream
• 1  small green bell pepper, sliced for garnish

Directions

1. Cook pasta according to package directions; drain.
2. Add vegetables and toss lightly.
3. Add combined mayonnaise, picante sauce, and cream; mix well.
4. Cover and refrigerate at least two hours before serving to allow flavors to develop.
5. Garnish w/ pepper slices.