Corn Macaroni Salad - cooking recipe

Ingredients

2 c. cooked elbow macaroni or other medium pasta shape, cooled (about 1 c. dry pasta)
3 c. cooked corn kernels (about 6 ears of cooked corn) or 2 cans (11 oz. each) whole kernel corn, drained *
1 c. sliced celery
1 green bell pepper, chopped
3/4 c. sliced scallions (with tops) or 1 medium-sized red onion, chopped
2 medium-sized tomatoes, chopped and seeded
1 c. (about one 8 oz. jar) picante sauce
1/4 c. vegetable oil
1 Tbsp. lime or lemon juice
1 clove garlic, minced
1/2 tsp. dried oregano, crushed
1/2 tsp. salt

Preparation

In a large bowl, combine the macaroni, corn, celery, green pepper, scallions and tomatoes.
In a medium-sized bowl, combine the remaining ingredients.
Pour over the macaroni mixture and toss to blend.
Cover and chill for at least 3 hours or overnight.