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(1)
3 hours
Prep: 25 minutes
Cook: 0 minutes
67 calories per serving view nutrition facts
1 batch
suggest servings
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| 1 | pound | pasta, jumbo shells | cooked |
| 1pint | cherry | tomatoes | halved |
| 1-2 | cups | corn kernels | fresh, (or frozen and thawed) |
| 1 | each | sweet pepper | chopped |
| 8 | ounces | green chili peppers | mild, chopped, 16 oz kidney beans |
| 1 | small | red onion | |
| 1 | jar | salsa | your fav |
Combine all ingredients 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.
This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.
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| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 2.0g | 10% |
| Sugars 6.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 3% | Vitamin C | 31% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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