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11 servings
Ingredients:
2 cups dry rainbow radiatore pasta1 onion, chopped1 red bell pepper, chopped1 (6 ounce) can sliced black olives3 tomatoes, diced1 (4 ounce) can diced green chiles1/3 cup distilled white vinegar1/4 cup chopped fresh cilantro1 1/2 teaspoons garlic salt1/3 cup lemon juice1/2 cup vegetable oil1 tablespoon white sugar1 tablespoon chili powder
Instructions:
In a large pot with boiling salted water cook radiatore pasta until al dente.Drain.Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.Mix cooked pasta with vegetables.Toss with cilantro dressing and serve.
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