Southwestern Pasta Salad

Course : Salads
Serves: 6
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3 cups rotelle noodles
6 medium tomatillo
2 teaspoons diced jalapeno chiles
1 tablespoon diced green chiles
20 ounces pineapple chunks
1 tablespoon cilantro
2 tablespoons corn oil
1/2 teaspoon lime zest
1/4 teaspoon kosher salt

Preparation / Directions:

Cook pasta in boiling-salted water, just until al dente drain, rinse in cold water, and drain well drain pineapple, reserving juice combine pineapple, pasta, tomatillos, and chiles-toss gently to mix well combine 2 tablespoons reserved pineapple juice, cilantro, oil, lime zest, and salt-mix well pour over the pasta mixture-toss gently to coat well cover and chill for 2-96 hours serve slightly chilled or at room temperature


Nutritional Information:

53 Calories (kcal); 5g Total Fat; (80% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 82mg Sodium

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