Lunch: Tomato Vegetable Pasta Salad Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 13
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
