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Salsa Pasta Salad

What you need: 

1 lb large she'll pasta, cooked
1 basket (pint?) cherry tomatoes, halved
1 to 2 cup fresh corn kernels (or frozen and thawed)
1 sweet pepper (color of your choice), chopped
1 8oz can mild, chopped green chilis
1 16oz can kidney beans or equivalant amount cooked
1 small red onion, chopped
1 jar (~16oz?) of your favorite salsa

What you do: 

Combine all ingrediants 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.

Preparation Time: 
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