Southwestern Macaroni Salad

  • 16 oz elbow macaroni, uncooked
  • 1 lb cherry tomatoes, quartered
  • 1 cup frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 small red onion, chopped
  • 2 oz olives, drained
  • ½ cup lime juice
  • ¼ cup olive oil
  • 1 T red wine vinegar
  • 1 T chili powder
  • 1 T ground cumin
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp garlic powder

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight-fitting lid, combine lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for one hour or until chilled.

Note: We added more veggies to our liking.

From Taste of Home: Guilt-Free Cooking

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