Corn Pasta Salad
by Bernice Morris
2 cups cooked tricolor spiral pasta
16 oz frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt
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In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight Yield: 10 servings.
