Salsa Pasta Salad Ingredients 1 lb. large shell pasta, cooked 1 pint cherry tomatoes, halved 1 - 2 cups fresh corn kernels (or frozen and thawed) 1 sweet pepper chopped 1 can (8 oz.) mild, chopped green chilis 1 can (16 oz.) kidney beans 1 small red onion, chopped 1 jar your favorite salsa Directions 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
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