Pasta with Gazpacho Sauce

Yield: 4 servings

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.