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