Corn Pasta Salad Recipe

2.5 1 2
Corn Pasta Salad Recipe
Corn Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Corn Pasta Salad Recipe

Read Reviews
2.5 1 2
Publisher Photo
After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. —Bernice Morris, Marshfield, Missouri
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups cooked tricolor spiral pasta
  • 1 package (16 ounces) frozen corn, thawed
  • 1 cup chopped celery
  • 1 medium green pepper, chopped
  • 1 cup chopped seeded tomatoes
  • 1/2 cup diced pimientos
  • 1/2 cup chopped red onion
  • 1 cup picante sauce
  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Directions

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight. Yield: 10 servings.
Originally published as Corn Pasta Salad in Quick Cooking January/February 2002, p42

Nutritional Facts

3/4 cup: 133 calories, 3g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 2 cups cooked tricolor spiral pasta
  • 1 package (16 ounces) frozen corn, thawed
  • 1 cup chopped celery
  • 1 medium green pepper, chopped
  • 1 cup chopped seeded tomatoes
  • 1/2 cup diced pimientos
  • 1/2 cup chopped red onion
  • 1 cup picante sauce
  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
  2. Pour over pasta mixture and toss to coat. Cover and refrigerate overnight. Yield: 10 servings.
Originally published as Corn Pasta Salad in Quick Cooking January/February 2002, p42

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nmharleyrider User ID: 5592544 248882
Reviewed May. 31, 2016

"Unfortunately since the pepper was raw, all we could taste was the pepper. It drowned out all the other flavors"

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