Ingredients
1 1/4
cups uncooked rotini pasta (4 oz)
1
can (15 oz) three-bean salad, undrained, chilled
4
oz provolone cheese, cut into small cubes (1 cup)
1
tablespoon chopped fresh oregano leaves
Preparation
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
In serving bowl, stir pasta and remaining ingredients. Serve immediately, or refrigerate 1 hour before serving.
