| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Appetizers, Pasta, Vegetables | 14 | Servings | |
INGREDIENTS
| 1 | pk | (16 oz.) farfalle (bow-tie) shape pasta |
| 1/2 | c | Finely chopped fresh cilantro |
| 8 | Green onions, sliced | |
| 2 | lg | Tomatoes, seeded and coarsely chopped (about |
| 2 cups) | ||
| 1 | lg | Cucumber, coarsely chopped |
| (about 1 1/2 cup) | ||
| 1 | sm | Red bell pepper, coarsely chopped (about 1/2 cup) |
| 1 | sm | Yellow bell pepper, coarsely chopped (about 1/2 cup) |
| 1 | Green Ananheim chili, seeded and chopped | |
| 1 | cn | (2 1/4 oz.) sliced ripe olives, drained |
| Lime Vinaigrette* | ||
| 2 | cloves garlic, crushed |
INSTRUCTIONS
Cook pasta as directed on package; drain. Rinse with cold water; drain. Mix pasta and remaining ingredients except Lime Vinaigrette in large bowl. Pour Lime Vinaigrette over salad; toss. Yield: 14 servings. Lime Vinaigrette: 1/2 cup tomato juice 1/4 cup olive or vegetable oil 1/4 cup lime juice 1/2 tsp. salt 1/4 tsp. pepper Mix all ingredients. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Picnic, Potlucks. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 13, 1998
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