Mexicali Pasta Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Tri-color Pasta Spirals, *
6 small: Tomatillos, **
1/2: Jalapeno Chile, ***
20 ounce: Pineapple Chunks, ****
1 tbsp: Cilantro, Fresh, Snipped
2 tbsp: Vegetable Oil,
1/2 tsp: Lime Peel, Grated
1/4 tsp: Salt,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp