Salsa Pasta Salad

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Salsa Pasta Salad Ingredients

1 lb Large shell pasta, cooked	1 8oz can mild, chopped green
1 Basket (pint?) cherry	Chilis
Tomatoes, halved	1 16oz can kidney beans or
1 To 2 C fresh corn kernels	Equivalant amount cooked
(or frozen and thawed)	1 sm Red onion, chopped
1 Sweet pepper (color of your	1 Jar (~16oz?) of your
Choice), chopped	Favorite salsa

Instructions for Salsa Pasta Salad

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 Fatfree Digest [Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: PastaCuisine: Uncategorized

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