2 (10 oz.) cans diced Rotel tomatoes
4 1/2 c. (12 oz.) garden spirals pasta, uncooked
1 1/2 c. (12 oz.) cubed mild Mexican Velveeta cheese
1 1/2 c. (15 1/2 oz. can) red kidney beans, drained
1 c. sliced green pepper
1/2 c. sliced black olives
1/2 c. diced onion
3 or 4 sliced green onions

Strain tomatoes, reserving liquid. Cook pasta according to package directions; drain well. In large microwave-safe bowl, combine 2 tablespoons reserved liquid with cheese. Microwave at HIGH (100 %) 2-3 minutes, stirring occasionally, until cheese melts and mixture is smooth.

Gradually blend in 1/3 cup reserved liquid. Add pasta, tomatoes, and remaining ingredients; toss. Cover and chill, stirring occasionally. Serve on lettuce, if desired. Makes 6 to 8 servings.

If you like it hotter, use the hot Mexican Velveeta.