Southwestern Macaroni Salad (skinny)

By learen

Ingredients

• 1 pkg 16oz uncooked elbow macaroni
• 1 lb cherry tomatoes, quartered
• 1 cup frozen corn, thawed
• 1 med green pepper, chopped
• 1 small red onion, chopped
• 1 can 2.25oz sliced ripe olives, drained
• 1/2 c lime juice
• 1/4 c olive oil
• 1 T red wine vinegar
• 1 T chili powder
• 1 T ground cumin
• 1 t sugar
• 1 t salt
• 1 t garlic powder

Preparation

Step 1

Cook pasta according to package directions. Drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and regrigerate for 1 hour or until chilled.