This is a good shimp and pasta salad
I like it because it's light and spicy.
It has a great taste and the sweet
corn makes it colorful in appearance.
The pasta will soak up the salsa
some so you may need to add more
just before serving it.
Ingredients:
1 pound pasta, jumbo shells cooked
1/2 pound cooked salad shrimp
1 pint cherry tomatoes halved
1 cup corn kernels fresh
1 each sweet pepper chopped
8 ounces green chili peppers mild, chopped,
16 oz canned kidney beans, drained
1 small red onion, peeled and chopped
1 jar chunky salsa, hot
Directions:
Combine all ingredients well
and refrigerate several hours.
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