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    Salsa Pasta

    1 package (7 ounces) elbow macaroni (2 cups)
    1 cup frozen whole kernel corn
    1 jar (8 ounces) salsa (1 cup)
    1 small green bell pepper, chopped (1/2 cup)
    1 can (14 1/2 ounces) whole tomatoes, undrained
    1 cup shredded Cheddar cheese (4 ounces)

    Cook and drain macaroni as directed on package.

    While macaroni is cooking, heat remaining ingredients except cheese to boiling in 2-quart saucepan over medium heat, breaking up tomatoes; reduce heat to low. Simmer uncovered 5 minutes.

    Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted. Serve with freshly ground pepper if desired.

    Makes 4 servings, about 1 cup each

    This recipe displayed with permission from General Mills, Inc.

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