Recipes from Mexico :: Mexican Salads and Dressings
8 oz. uncooked tricolor pasta spirals
6 small tomatillos, each cut into 8 wedges
1/2 jalapeño chile, seeded, finely chopped
1 (20 ounce) can pineapple chunks in juice,
drained (reserve 2 Tbsp. juice)
1 Tbsp. snipped fresh cilantro
2 Tbsp. canola (or other vegetable) oil
1/2 tsp. grated Mexican lime peel
1/4 tsp. salt
Cook pasta as per pkg. 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.
