12 oz. corkscrew pasta
1 c. mayonnaise
1/2 c. Italian dressing
1 (4 oz.) can chopped green chilies, drained
1 tsp. chili powder
1 tsp. ground cumin
1 (16 oz.) can red kidney beans, drained
1 lg. tomato, chopped
1 sm. green pepper, chopped
1 (8 oz.) can corn, drained
1 1/2 c. chopped celery
2 tbsp. fresh minced parsley

Cook pasta as package directs, drain and rinse with cold water until completely cool. In large salad bowl, blend mayonnaise, Italian dressing, chilies, chili powder and cumin. Toss with pasta and remaining ingredients. Cover and chill. Garnish with additional parsley. Serves 6.