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MEXICAN PASTA SALAD
I adapted this from a little cookbooklet published by Ortega Foods a long time ago. You can be as free-wheeling with this as you wish. Just make ths one to suit your own tastes and you'll love it.
Serves 6

3 cups rotini, farfalle, or ziti pasta
1 cup halved cherry tomatoes
1 cup thinly sliced red onions
1 can chopped green chiles (4 oz.)
1 can sliced black olives (2.5 oz.) -- drained
2 tablespoons chopped fresh cilantro
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon white vinegar
1/4 cup salsa, any variety
Water

Cook pasta according to package directions. Rinse (very important0 and drain and transfer to a large salad bowl. Add tomatoes, chiles, olives and cilantro, and mix gently.

In a medium bow, whisk together the mayonnaise, sour cream vinegar and salsa. Add just enough water to obtain a smooth and not too thick consistency. Pour dressing over the pasta mixture, and toss gently. Cover bowl and chill 1-2 hours or until ready to serve.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved