YIELD Makes 6 servings
Add more fire to this quick-and-easy salad by substituting hot for mild salsa.
|3||ounces uncooked radiatore pasta, cooked|
|1/2||cup frozen corn, thawed|
|1/2||cup chopped seeded tomato|
|1||can (about 4 ounces) diced mild green chilies, drained|
|1/4||cup chopped onion|
|2||tablespoons sliced ripe olives|
|2||tablespoons chopped fresh cilantro|
|1/2||cup mild or medium chunky salsa|
|1/2||teaspoon chili powder|
- Combine pasta, corn, tomato, chilies, onion, olives and cilantro in large bowl. Combine salsa and chili powder in small bowl until well blended. Pour over pasta mixture; toss to coat. Cover; refrigerate 2 hours.
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This recipe appears in: Mexican
|Serving Size:||3/4 cup salad|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||16 %|