Corn and Pasta Salad

Name: Corn and Pasta Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: Europe, Italian
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

Total Time Prep: 20 min. + chilling

Yield 10 servings

Test Kitchen Approved

Pasta salad is always a sought-after dish at any gathering, but this zesty corn and pasta salad recipe will really stand out. It’s packed with juicy tomatoes, sweet corn, crunchy peppers and a spicy dressing.

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.

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

Recipe Creator