Ingredients:
12 ounce pasta rotelle -- cooked,drain,cool |
1 cup red Bermuda onion -- diced |
1 cup red bell pepper -- diced |
8 ounce corn, whole kernel, canned -- canned |
4 ounce green chiles -- diced |
1 Tablespoon jalapenos -- diced |
1/4 cup cilantro,parsley -- chopped |
1 Tablespoon chili powder |
2 teaspoons cumin powder |
1 cup Italian salad dressing -- nonfat |
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Preparation / Directions:
Preheat oven to 325 dgrees F.
Coat 2 baking sheets with cooking spray.
Beat whites in bowl until stiff, but not dry peaks. Beat in salt, sugar, vanilla and flour. Stir in coconut. Drop batter by rounded
teaspoonfuls 1-inch apart on prepared baking sheet. Bake 20 to 25 minutes or until lightly browned. Let cookies cool briefly on baking sheets then transfer to wire racks to cool.
In large bowl,combine pasta,onion,red pepper,corn,chilies,jalapenos and cilanto or parsley.
In small bowl, wisk together salad dressing, chili powder and cumin.
Pour over past
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