Recipe: Salsa Pasta Salad

Salsa Pasta Salad

1 lb. corkscrew macaroni (rotelle) or bow-tie pasta (8 cups)
6 medium tomatoes, diced
2 medium onions, chopped
1 small green pepper, diced
1 small red sweet pepper, diced
2 4 oz. cans diced green chili peppers
1 6 oz. can pitted ripe olives, drained and sliced
1/2 c. cooking oil
1/3 c. lemon juice
1/3 c. vinegar
1/4 c. chopped fresh cilantro or 2 Tbsp. dried coriander, crushed
1 Tbsp. chili powder or 2 Tbsp. Mexican flavor bouillon granules
1 1/2 tsp. garlic salt
1 tsp. sugar

Cook pasta according to package directions. In a very large bowl, combine pasta with tomatoes, onion, green and red pepper, undrained chili peppers, and olives; mix well. For dressing, in a jar combine oil, lemon juice, vinegar, cilantro, chili powder or bouillon, garlic salt, sugar, and 1 tsp. pepper. Cover; shake to mix. Pour over pasta mixture. Toss gently until all ingredients are well coated. Chill covered, up to 24 hours. Makes 18 to 20 side dish servings.