Title: Cilantro and Lime Pasta Salad
Categories: None
Yield: 1 Servings

-----------------------------------SALAD-----------------------------------
1/2 lb Rotelle or other Spiral
-Pasta
1/2 c Green Peas; (Thawed if
-Frozen, Raw if Fresh Peas
-are Available)
1/2 c Red Onion; Minced
1/2 Red Bell Pepper; Seeded and
-Finely Chopped
1/2 c Fresh Cilantro; Coarsely
-Chopped ; (Substitute Fresh
-Parsley if Cilantro is Not
-Available)
1/2 c Yellow Summer Squash; Cut
-into Small Cubes
4 c Mixed Salad Greens; (Endive,
-Spinach, Head and Leaf
-Lettuces)

----------------------------------DRESSING----------------------------------
1/2 c Fresh Lime Juice
4 tb Fresh Cilantro Leaves;
-Finely Chopped ;
-(Substitute Fresh Parsley
-if Cilantro is not
-available)
8 ts Olive Oil
2 ts Granulated Sugar
1/2 ts Ground Cumin
1/2 ts Salt
1/2 ts Black Pepper; Freshly Ground

Today's recipe is readily prepared in under 20-minutes. 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
kitchen-time, 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 Recipe-a-Day!

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@recipe-a-day.com by The Cook & Kitchen Staff
on Apr 22, 1998