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Spiral and Corn Salad
SUBMITTED by grdmaof9
“A nice twist on a pasta salad.”
2 cups cooked tricolor spiral pasta
1 (16 ounces) 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 chunky salsa
2 tablespoons canola 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 another
bowl, combine the salsa, oil, lemon juice, garlic, sugar and
salt; stir well. Pour over pasta mixture and toss to coat. Cover
and refrigerate overnight.
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