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SAL: Corn Pasta Salad (10)

Source of Recipe

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Corn Pasta Salad (10)

Quick Cooking January/February 2002
Not yet rated.
Exchanges
Prep: 20 min. + chilling overnight
Yield: 10 servings.

After tasting this chilled salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, crunchy corn, red onion and green pepper to give the zippy potluck pleaser plenty of color. —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

Directions:
1. 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.

2. Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

One serving (3/4 cup) equals 133 calories, 3 g fat (trace saturated fat), 0 cholesterol, 301 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1 starch, 1 vegetable 1/2 fat.