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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is from This is a great salad to take for lunch. Sometimes (if I have it left over), I add a little grilled chicken. I also usually use barilla PLUS pasta. :) Use your favorite salsa. I like ones with a lot of cilantro and garlic! Cook time is the time to chill. Ingredients:
2 cups uncooked rotini pasta (8 oz) |
1 cup frozen sweet corn |
1 (16 ounce) jar medium salsa |
1/4 cup olive oil |
3 tablespoons lime juice |
1/2 teaspoon sea salt |
1/4 cup chopped fresh cilantro |
1 red medium bell pepper, chopped (1 cup) |
1 (15 ounce) can black beans, drained, rinsed |
1 (2 1/4 ounce) can sliced ripe olives, drained |
Directions:
1. Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
2. In large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
3. Cover and refrigerate at least 2 hours before serving.
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