18 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 (12 ounce) can corn, drained
pepper, cored and thinly sliced
1 tablespoon chili powder
1 teaspoon ground
2 cloves garlic, finely chopped
1 (16 ounce) can red kidney beans, rinsed
1 (12 ounce) jar salsa
1/2 cup shredded low-sodium Cheddar cheese
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Prepare pasta according to package directions.
While pasta is cooking, combine remaining ingredients in large pot and heat until
onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add
contents of pot and toss gently until well combined.
Sprinkle Cheddar cheese on
top and serve immediately.