Recipe for Pasta With Gazpacho Sauce


    Pasta with Gazpacho Sauce

    Yield: 4 servings

    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

    -Bring large pot lightly salted water to boiling. Add pasta; cook 8 minutes, until firm but tender.

    Stir in corn and onion. Drain, rinse, then drain again.

    Combine tomato sauce, salsa, vinegar and cilantro in a large bowl. Add pasta, cucumber and tomato. Serve at room temperature or cold.