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Ingredients:
1 lb large shell pasta, cooked
1 basket (pint?) cherry
1 tomatoes, halved
1 to 2 c fresh corn kernels
1 (or frozen and thawed)
1 sweet pepper (color of your
1 choice), chopped
1 8oz can mild, chopped green
1 chilis
1 16oz can kidney beans or
1 equivalant amount cooked
1 small red onion, chopped
1 jar (~16oz?) of your
1 favorite salsa
Instructions:
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.
From: Cynthia Grall <grall@la.tis.com> Fatfree Digest [Volume 9
Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1
What do snowmen eat for breakfast? Snowflakes. Unknown
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Salsa Pasta Salad <t> Recipe brought to you by Mexican Recipes To-Go
