Pineapple Pasta Salad

Yield: 6 servings

Ingredients

• 8 ounces uncooked tricolor pasta spirals
• 6 small tomatillos, each cut into 8 wedges
• 1/2 jalapeno chile, seeded, finely chopped
• 1 (20 ounce) can pineapple chunks in juice, drained (reserve 2 tablespoons juice)
• 1 tablespoon snipped fresh cilantro
• 2 tablespoons vegetable oil
• 1/2 teaspoon grated Mexican lime peel
• 1/4 teaspoon salt

Instructions

1. Cook pasta as per package instructions; drain. Rinse with cold water; drain.
2. Mix pasta, tomatillos, chile and pineapple.
3. Mix reserved pineapple juice and the remaining ingredients. Pour over pasta mixture; toss.
4. Cover and refrigerate until chilled, at least 2 hours.