| 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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