Southwest ruffle salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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.