Tuesday, January 25, 2011

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.)

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