Mexicali Pasta Salad

MEXICALI PASTA SALAD

6 Preparation Time :

Categories : Fruits Mexican

Salads Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

8 oz Tri-color Pasta Spirals --

6 sm Tomatillos, **

1/2 Jalapeno Chile -- **

20 oz Pineapple Chunks -- **

1 tb Cilantro -- Fresh, Snipped

2 tb Vegetable Oil

1/2 ts Lime Peel -- Grated

1/4 ts Salt

3 Cups of uncooked pasta should be used.

** Each tomatillo should be cut into 8 wedges.

** The jalapeno should be seeded and finely

chopped. ** The pineapple chunks should be the

ones canned in their own juice. Drain but reserve 2

Tbls of the juice. Cook the pasta as directed on the

package and drain. Rinse with cold water and drain

again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining

ingredients. Pour over the pasta mixture and toss.

Cover and refrigerate until chilled, at least 2 hours. - - - - - - - - - - - - - - - - - -