Tomato Vegetable Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck â Cincinnati, OH Ingredients:
4 cups uncooked tricolor spiral pasta |
1 jar (16 ounces) salsa |
2 cups frozen corn, thawed |
1-1/2 cups sliced halved cucumber |
1 cup halved cherry tomatoes |
1 medium red onion, chopped |
1 can (8 ounces) no-salt-added tomato sauce |
2 tablespoons minced fresh parsley |
1 tablespoon red wine vinegar |
Directions:
1. Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving. Yield: 13 servings.
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