Recipe - Cilantro And Lime Pasta Salad

SALAD
One half pound Rotelle or other Spiral
Pasta
One half cup Green Peas; (Thawed if
Frozen, Raw if Fresh Peas
are Available)
One half cup Red Onion; Minced
One half Red Bell Pepper; Seeded and
Finely Chopped
One half cup Fresh Cilantro; Coarsely
Chopped ; (Substitute Fresh
Parsley if Cilantro is Not
Available)
One half cup Yellow Summer Squash; Cut
into Small Cubes
4 cup Mixed Salad Greens; (Endive,
Spinach, Head and Leaf
Lettuces)

DRESSING
One half cup Fresh Lime Juice
4 tablespoon Fresh Cilantro Leaves;
Finely Chopped ;
(Substitute Fresh Parsley
if Cilantro is not
available)
8 teaspoon Olive Oil
2 teaspoon Granulated Sugar
One half teaspoon Ground Cumin
One half teaspoon Salt
One half teaspoon Black Pepper; Freshly Ground

Today's recipe is readily prepared in under 20minutes. Add a few fresh
ingredients to your grocery list this week and take the weekend off while
you begin to plan your meals ahead of time in order to minimize your
kitchentime, during the summertime. (At least in the Northern Hemisphere!)

This particular pasta salad goes well with a couple barbecued ribs and a
baked potato from the grill so get outside and enjoy yourself, as Past
Greats continue at RecipeaDay!

Prepare pasta in a large pot of boiling water as directed on the package
until al dente. Drain and cool. Toss with a teaspoon of olive oil to keep
from sticking, if desired. Combine peas, red onion, bell pepper, Cilantro
and squash in a large bowl and add cooled pasta. Toss to mix.

To prepare salad dressing combine lime juice, Cilantro, olive oil, sugar,
cumin, salt, and black pepper in small bowl. Whisk to thoroughly blend.
Pour over pasta and chill. Serve on a bed of salad greens topped with the
pasta salad. Cover and refrigerate to store.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Apr 22, 1998