Ingredients:
1 (8 ounce) packages multi-colored corkscrew macaroni
3 medium roma tomatoes, chopped
1 medium onions, chopped
2 (4 ounce) cans green chili peppers, chopped, undrained
2 (2 1/4 ounce) cans sliced ripe black olives, drained
1/4 cup chopped green bell peppers, seeded
1/4 cup chopped red bell peppers, seeded
1/4 cup light olive oil
2 -3 tablespoons fresh lemon juice
3 tablespoons white vinegar
2 tablespoons cilantro leaves, chopped
1 1/2 teaspoons chili powder ( New Mexico style if possible)
3/4 teaspoon garlic salt
fresh ground black pepper
fresh cilantro ( to garnish)
Directions:
Cook the pasta according to package directions; drain well and rinse under cold water; allow to thoroughly drain.
Combine the pasta, tomatoes, onion, chili peppers, olives and bell peppers in a large bowl.
Toss to mix well.
Combine the remaining ingredients in blender jar and blend lightly to thoroughly combine.
Pour the dressing over the pasta mixture; tossing gently to coat.
Cover and refrigerate overnight to allow flavors to blend.
Serve garnished with additional cilantro.
Servings: 10
Time preparation: 15 min.
Time total: 30 min.