Mexicali Pasta Salad
8 oz tri-color pasta spirals, (3 cups, uncooked)
6 tomatillos, cut into wedges
1/2 jalapeno chile, seeded and finely chopped
20 oz can pineapple chunks, in juice (drain but reserve 2 Tbsp juice)
1 tsp fresh cilantro, snipped
2 tsp vegetable oil
1/2 tsp lime peel, grated
1/4 tsp salt
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.