• INGREDIENTS (Nutrition)
  • 2 cups dry rainbow radiatore pasta
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 (6 ounce) can sliced black olives
  • 3 tomatoes, diced
  • 1 (4 ounce) can diced green chiles
  • 1/3 cup distilled white vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoons garlic salt
  • 1/3 cup lemon juice
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 1 tablespoon chili powder
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  • DIRECTIONS
  • In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
  • Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
  • In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
  • Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.

Ingredients

  • 2 cups dry rainbow radiatore pasta
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 (6 ounce) can sliced black olives
  • 3 tomatoes, diced
  • 1 (4 ounce) can diced green chiles
  • 1/3 cup distilled white vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoons garlic salt
  • 1/3 cup lemon juice
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 1 tablespoon chili powder
  • Add to Recipe Box
  • My folders:
  • Add to Shopping List
  • Customize Recipe
  • Add a Personal Note
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Pasta
TYPE OF DISH Salad
COOKING METHOD Stove-Top
CUISINE Fusion

Preparation

  1. In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
  2. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
  3. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
  4. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.

Rating

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