Southwest Ruffle Salad

Yield: 6 servings

Ingredients

• 2/3 cup real mayonnaise
• 1/3 cup sour cream
• 1/4 cup cilantro, chopped
• 2 tablespoons milk
• 2 tablespoons lime juice
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon salt
• 7 ounces pasta ruffles, cooked, rinsed with cold water and drained
• 2 large tomatoes, seeded and chopped
• 1 large yellow bell pepper, seeded and chopped
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 3 medium green onions, thinly sliced

Instructions

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