Mexicali Pasta Salad

* Exported from MasterCook *

MEXICALI PASTA SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
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.



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