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Corn Pasta Salad

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings


  • 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


  • 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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Average Rating:
  • wintermom9597
    May 27, 2019

    Was looking for a non-mayo based pasta salad and tried this one. Loved the flavors! Used yellow and orange bell pepper (hubby doesn't like green) but that was the only change I made. Might make extra dressing next time, as the pasta really soaked it up. Might also add a little fresh cilantro.

  • nmharleyrider
    May 31, 2016

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

  • lcollins59051
    Jul 3, 2013

    No comment left

  • sdonoghue
    Apr 19, 2009

    No comment left