Mexicali Pasta Salad
Yield
6 servingsPrep
15 minCook
20 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, tricolor
|
* |
| 6 | small |
tomatillos
|
*
|
| ½ | each |
jalapeño pepper
|
*
|
| 20 | ounces |
pineapple chunks
|
|
| 1 | tablespoon |
cilantro
fresh, snipped |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
lime zest
grated |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, tricolor
|
* |
| 6 | small |
tomatillos
|
*
|
| 0.5 | each |
jalapeño pepper
|
*
|
| 578 | ml/g |
pineapple chunks
|
|
| 15 | ml |
cilantro
fresh, snipped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
lime zest
grated |
|
| 1.3 | ml |
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.
