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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.