Ingredients
2 cups cooked tricolor spiral pasta1 package (16 ounces) frozen corn, thawed1 cup chopped celery1 medium green pepper, chopped1 cup chopped seeded tomatoes1/2 cup diced pimientos1/2 cup chopped red onion1 cup picante sauce2 tablespoons canola oil1 tablespoon lemon juice1 garlic clove, minced1 tablespoon sugar1/2 teaspoon salt
Preparation
In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
