2 cups (8 ounces) uncooked rotini pasta
1 cup frozen sweet corn
1 jar (16 ounce) medium garlic cilantro salsa
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can (15 ounce) black beans, drained and rinsed
1 can (2.25 ounce) sliced ripe olives, drained
Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain and rinse with cold water.
In a large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.