Mexicali Pasta Salad

2 hours Prep: 15 minutes Cook: 20 minutes

78 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

8	ounces	pasta, tricolor
6	small	tomatillos
1/2	each	jalapeno pepper
20	ounces	pineapple chunks
1	tablespoon	cilantro	fresh, snipped
2	tablespoons	vegetable oil
1/2	teaspoon	lime zest	grated
1/4	teaspoon	salt

Directions

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.

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Nutrition Facts

Serving Size 71g

Amount per Serving

Calories 78 51% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 99mg	4%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	4%
Sugars 10.0g
Protein 0.0g	1%

Vitamin A	1%		Vitamin C	11%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Carrot-Raisin Salad

This salad was very good and easy to make. The dressing was light and tasty and it was just the right amount with the other ingredients. I made it just as written and wouldn't change a thing about it. I will make this recipe again and again. Simple and nutritious!