Pecos Pasta

This recipe was contributed by Chelsea Fisher, via Sarah McKenna.

Pecos Pasta  

4 cups multicolored pasta spirals, cooked, rinsed, and drained

½ cup sliced green onions

2 cups diced tomato

1 can chopped green chiles, drained

1 small can sliced black olives, drained

1 cup frozen corn, thawed

2 T chopped fresh cilantro (optional)

2 T lime juice

1 cup medium salsa (or more)

Salt to taste

Toss all ingredients together in a large bowl.  Add enough salsa to moisten well.  Refrigerate. 

 (I've found that the salsa soaks in and it gets a little dry, so right before you serve it, add more salsa.)