TOMATO VEGETABLE PASTA SALAD

Tomato Vegetable Pasta Salad image

Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck - Cincinnati, OH

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 13 servings.

Number Of Ingredients 9

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Ingredients

4 cups uncooked tricolor spiral pasta
1 jar (16 ounces) salsa
2 cups frozen corn, thawed
1-1/2 cups sliced halved cucumber
1 cup halved cherry tomatoes
1 medium red onion, chopped
1 can (8 ounces) no-salt-added tomato sauce
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar

Steps:

Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 144 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges