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20 minutes
20 minutes
- 1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
- 1/2 cup sliced ripe olives
- 1 1/2 cups salsa
- 2 tablespoons vegetable oil
- 1 medium zucchini, sliced (2 cups)
- 1 large tomato, chopped (1 cup)
- 1 can (11 ounces) whole kernel corn, drained
- Prepare pasta according to package instructions, then rinse with cold water and drain.
- Combine pasta and remaining ingredients in a large bowl. Serve right away or refrigerate for up to 24 hours. Toss again before serving.
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