Recipe - Southwest Ruffle Salad

2/3 cup Mayonnaise; Hellman's OR
Best Foods Preferred
1/3 cup Sour Cream
One fourth cup Cilantro; Chopped
2 tablespoon Milk
2 tablespoon Lime Juice
1 md Fresh Jalapeno Pepper;
Seeded And Minced
1 teaspoon Salt
7 ounce Pasta Ruffles; Cooked,
Rinsed With Cold Water And
Drained, Mueller's
Preferred
2 lg Tomatoes; Seeded And Chopped
1 lg Yellow Bell Pepper; Seeded
And Chopped
1 md Zucchini; Quartered Length
Wise And Thinly Sliced
3 md Green Onions; Thinly Sliced

In a large bowl, combine the mayonnaise, sour cream, cilantro, milk, lime
juice, jalapeno, and salt. Add the pasta, tomatoes, yellow bell pepper,
zucchini and green onions, then toss to coat well. Garnish as desired and
refrigerate to blend the flavors, at least 1 hour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini