MEXICALI PASTA SALAD

By Tessie2



(Servings: 6)

Ingredients:
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8 oz tri-color pasta spirals; *
6 tomatillos; small, **
1/2 jalapeno chile; ***
20 oz pineapple chunks; ****
1/2 tsp lime peel; grated
1/4 tsp salt
1 tblsp cilantro; fresh, snipped
2 tblsp vegetable oil

* 3 Cups of uncooked pasta should be used.
** Each tomatillo should be cut into 8 wedges.
*** The jalapeno should be seeded and finely chopped.
**** The pineapple chunks should be the ones canned in their own juice.

Instructions:
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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.