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