Ingredients
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1 (8 ounce) package multi-colored corkscrew macaroni
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3 medium roma tomatoes, chopped
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1 medium onion, chopped
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2 (4 ounce) cans green chili peppers, chopped, undrained
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2 (2 1/4 ounce) cans sliced ripe black olives, drained
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1/4 cup chopped red bell pepper, seeded
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1/4 cup light olive oil
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2 -3 tablespoons fresh lemon juice
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3 tablespoons white vinegar
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1 1/2 teaspoons chili powder (New Mexico style if possible)
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3/4 teaspoon garlic salt
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fresh ground black pepper
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fresh cilantro (to garnish)
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1/4 cup chopped green bell pepper, seeded
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2 tablespoons cilantro leaves, chopped
Instructions
- 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.