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Mexicali Pasta Salad


8 oz Tri-color Pasta Spirals; (3 cups, uncooked)
6 each Tomatillos; Sm., each cut into 8 wedges
1/2 each Jalapeno Chile; seeded and finely chopped
20 oz Pineapple Chunks; canned in own juice, (drain but reserve 2 tablespoon Juice)
1 tsp Cilantro; Fresh, Snipped
2 tsp Vegetable Oil
1/2 tsp Lime Peel; Grated
1/4 tsp Salt

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.