Pasta with Gazpacho Sauce

Ingredients

  • 12 ounces tricolor rotelle pasta
  • 1 cup frozen corn kernels
  • 1 medium size red onion, chopped
  • 1 (8 ounce) can tomato sauce
  • 1 cup medium-hot chunky salsa
  • 1 tablespoon cider vinegar
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 1/2 cups thinly sliced seedless cucumber slices, halved
  • 1 cup cherry tomatoes, halved

Instructions

  1. Bring large pot lightly salted water to boiling. Add pasta; cook 8 minutes, until firm but tender.
  2. Stir in corn and onion. Drain, rinse, then drain again.
  3. Combine tomato sauce, salsa, vinegar and cilantro in a large bowl.
  4. Add pasta, cucumber and tomato.
  5. Serve at room temperature or cold.

Yield: 4 servings