Southwest Ruffle Salad
Yield
6 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
mayonnaise
|
|
| ⅓ | cup |
sour cream
|
|
| ¼ | cup |
cilantro
chopped |
|
| 2 | tablespoons |
milk
|
|
| 2 | tablespoons |
lime juice
|
|
| 1 | medium |
jalapeño pepper
fresh, seeded and minced |
*
|
| 1 | teaspoon |
salt
|
|
| 7 | ounces |
pasta
cooked |
|
| 2 | large |
tomatoes
seeded and chopped |
|
| 1 | large |
sweet yellow bell peppers
seeded, and chopped |
*
|
| 1 | medium |
zucchini
quartered length, wise and thinly sliced |
|
| 3 | medium |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
mayonnaise
|
|
| 79 | ml |
sour cream
|
|
| 59 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
milk
|
|
| 3E+1 | ml |
lime juice
|
|
| 1 | medium |
jalapeño pepper
fresh, seeded and minced |
*
|
| 5 | ml |
salt
|
|
| 202.3 | ml/g |
pasta
cooked |
|
| 2 | large |
tomatoes
seeded and chopped |
|
| 1 | large |
sweet yellow bell peppers
seeded, and chopped |
*
|
| 1 | medium |
zucchini
quartered length, wise and thinly sliced |
|
| 3 | medium |
scallions, spring or green onions
thinly sliced |
|
Directions
In a large bowl, combine the mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno, and salt.
Add the pasta, tomatoes, yellow bell pepper, zucchini and green onions, then toss to coat well.
Garnish as desired and refrigerate to blend the flavors, at least 1 hour.
