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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

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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