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May 1, 2011

Fiesta Salad

From Mama Chef Michele at Four Sisters Catering

1 pound penne (quill-shaped) pasta
1 pound Roma tomatoes, quartered
1 red bell pepper, cut into julienne strips (match sticks about 1/4 inch wide)
1 yellow bell pepper, cut into julienne strips
1 orange bell pepper, cut into julienne strips
1 bunch fresh cilantro, washed dried and chopped fine
2 jalapeno's, stemmed, seeded and chopped fine

Dressing:
Juice of 4 limes (about 1 cup)
3 cloves garlic, mashed
1/3 cup olive oil
1 tablespoon ground cumin
2 teaspoon salt
1 teaspoon black pepper

Bring a large pot of salted water
to a rolling boil and cook pasta al dente, or firm to the bite.
Drain. Place in a large and mix with a tablespoon or so of olive oil.
While the pasta is cooking, prepare the vegetables and set aside.
Mix ingredients for the dressing together and set aside.

When the pasta is cooked and drained, add the tomatoes, red, yellow
and orange bell peppers, cilantro and jalapeno's. Stir the dressing and pour over the pasta and
vegetables, mixing gently but thoroughly.
Serve at room temperature
serves 10-12 pp

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