Southwest ruffle salad

Yield: 6 servings

Measure Ingredient
⅔ cup Mayonnaise; Hellman's OR Best Foods Preferred
⅓ cup Sour Cream
¼ cup Cilantro; Chopped
2 tablespoons Milk
2 tablespoons Lime Juice
1 medium Fresh Jalapeno Pepper; Seeded And Minced
1 teaspoon Salt
7 ounces Pasta Ruffles; Cooked, Rinsed With Cold Water And Drained, Mueller's Preferred
2 larges Tomatoes; Seeded And Chopped
1 large Yellow Bell Pepper; Seeded And Chopped
1 medium Zucchini; Quartered Length Wise And Thinly Sliced
3 mediums Green Onions; Thinly Sliced

In a large bowl, combine the mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno, and salt. Add the pasta, tomatoes, yellow bell pepper, zucchini and green onions, then toss to coat well. Garnish as desired and refrigerate to blend the flavors, at least 1 hour.

Similar recipes