Bring a little Southwestern flair to the table with fresh, sweet corn and picante sauce in this Southwest Pasta Salad Recipe.
COLD PASTA SALAD RECIPES:
8 Cold Pasta Salad Recipes for Summer
Southwest Pasta Salad Recipe
4 ounces macaroni, cooked (about 2 cups cooked)
3 cups fresh sweet corn kernels (raw, blanched or cooked on cob and removed)
1 cup chopped celery
1 green bell pepper, chopped
3/4 cup chopped red onion
2 medium tomatoes, chopped
1 cup picante sauce
1/4 cup extra virgin olive oil
1 tablespoon lime or lemon juice
1 clove garlic, minced
1/2 teaspoon oregano leaves
1/2 teaspoon salt
Combine macaroni, corn, celery, green pepper, onion and tomatoes in large bowl.
In jar with lid, combine picante sauce, oil, lime juice, garlic, oregano and salt; shake well.
Pour oil mixture over macaroni mixture; toss to coat. Refrigerate for at least 3 hours.
