Pasta with Gazpacho Sauce Yield: 4 servings 12 ounces tricolor rotelle pasta 1 cup frozen corn kernels 1 medium size red onion, chopped 1 (8 ounce) can tomato sauce 1 cup medium-hot chunky salsa 1 tablespoon cider vinegar 2 tablespoons chopped fresh cilantro or parsley 1 1/2 cups thinly sliced seedless cucumber slices, halved 1 cup cherry tomatoes, halved -Bring large pot lightly salted water to boiling. Add pasta; cook 8 minutes, until firm but tender. Stir in corn and onion. Drain, rinse, then drain again. Combine tomato sauce, salsa, vinegar and cilantro in a large bowl. Add pasta, cucumber and tomato. Serve at room temperature or cold.