Salsa Pasta Salad
This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.
Yield
8 servingsPrep
25 minCook
0 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, jumbo shells
cooked |
* |
| 1 | pint |
cherry tomatoes
halved |
*
|
| 2 | cups |
corn
fresh, (or frozen and thawed) |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 8 | ounces |
green chili peppers
mild, chopped |
|
| 16 | ounces |
kidney beans, canned
drained and rinsed |
|
| 1 | small |
red onion
|
|
| 1 | jar |
salsa
your fav |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, jumbo shells
cooked |
* |
| 473 | ml |
cherry tomatoes
halved |
*
|
| 473 | ml |
corn
fresh, (or frozen and thawed) |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 231.2 | ml/g |
green chili peppers
mild, chopped |
|
| 462.4 | ml/g |
kidney beans, canned
drained and rinsed |
|
| 1 | small |
red onion
|
|
| 1 | jar |
salsa
your fav |
*
|
Directions
Combine all ingredients well and refrigerate at least several hours.
The pasta will soak up the salsa, so you may need to add more just before serving if you like a "wetter" pasta salad.
