Corn Pasta Salad Recipe
- 2 cups cooked tri-colored spiral pasta
- 1 (16 ounce) package 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 vegetable oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- In a large bowl, combine the first seven 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.
