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Southwest Ruffle Salad



  • 2/3 cup real mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup cilantro, chopped
  • 2 tablespoons milk
  • 2 tablespoons lime juice
  • 1 jalapeno 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


  1. In a large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno 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.

Yield: 6 servings


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