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
Corn Pasta Salad
Corn Pasta Salad
Prep Time
20 min
Yield
10 servings
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 7 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.
Nutrition 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.
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