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pineapple Pasta Salad 8 Ounces Uncooked Tricolor Pasta Spirals
6 Small Tomatillos, Each Cut Into 8 Wedges
1/2 Jalapeņo Chile, Seeded, Finely Chopped
1 (20 Ounce) Can Pineapple Chunks In Juice,
Drained (reserve 2 Tablespoons Juice)
1 Tablespoon Snipped Fresh Cilantro
2 Tablespoons Vegetable Oil
1/2 Teaspoon Grated Mexican Lime Peel
1/4 Teaspoon Salt cook Pasta As Per Package Instructions; Drain. Rinse With Cold Water; Drain. Mix Pasta, Tomatillos, Chile And Pineapple. mix Reserved Pineapple Juice And The Remaining Ingredients. Pour Over Pasta Mixture; Toss. Cover And Refrigerate Until Chilled, At Least 2 Hours. makes 6 Servings. |
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