I enjoy making this incredibly easy spaghetti recipe when I don’t feel like cooking. You can substitute any pasta of your choice for the rigatoni that I use. With garden-fresh tomatoes, this is extremely excellent. Serve with garlic bread and a basic Italian dressing-dressed lettuce salad.
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups frozen corn
- 1 cup chopped cucumber
- ¾ cup seeded and chopped Roma tomato
- ¾ cup chopped green bell pepper
- ¼ cup diced red onion (Optional)
- ½ cup chopped fresh cilantro, or to taste
- 1 jalapeno pepper, seeded and diced, or more to taste
- 2 tablespoons lime juice
- ¼ cup ranch salad dressing
Instructions
- Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeno.
- Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 152 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |