Mexicali pasta salad
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Recipe by: viËnna
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 oz Tri-color Pasta Spirals; * 1 tb Cilantro; Fresh, Snipped
6 ea Tomatillos; Sm., ** 2 tb Vegetable Oil
1/2 ea Jalapeno Chile; *** 1/2 ts Lime Peel; Grated
20 oz Pineapple Chunks; **** 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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