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MEXICALI PASTA SALAD
  • 1 tablespoon fresh cilantro -- snipped
  • 8 ounces tri-color pasta spirals
  • 2 tablespoons vegetable oil
  • 6 small tomatillos
  • 1/2 teaspoon lime peel -- grated
  • 1/2 jalapeno chile
  • 1/4 teaspoon salt
  • 20 ounces pineapple chunks
    1. Cut each tomatillo into 8 wedges
    2. De-seed and finely chop jalapenos
    3. Cook the pasta as directed on the package and drain. Rinse with cold water and drain again.
    4. Mix the pasta, tomatillos, chile and pineapple.
    5. Mix the reserved juice and the remaining ingredients.
    6. Pour over the pasta mixture and toss.
    7. Cover and refrigerate until chilled, at least 2 hours.

     
     

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