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