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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 11 |
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A great summer salad served cold that tastes better the longer it sits. Ingredients:
2 cups dry rainbow radiatore pasta |
1 onion, chopped |
1 red bell pepper, chopped |
1 (6 ounce) can sliced black olives |
3 tomatoes, diced |
1 (4 ounce) can diced green chiles |
1/3 cup distilled white vinegar |
1/4 cup chopped fresh cilantro |
1 1/2 teaspoons garlic salt |
1/3 cup lemon juice |
1/2 cup vegetable oil |
1 tablespoon white sugar |
1 tablespoon chili powder |
Directions:
1. In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
2. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
3. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
4. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.
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