1 package (16 ounces) farfalle (bow-tie) pasta
Lime Vinaigrette (below)
2 large tomatoes, seeded and coarsely chopped (2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small yellow bell pepper, coarsely chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
1 green Anaheim chili, seeded and chopped
1 can (2 1/4 ounces) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro


Cook pasta as directed on package; drain. Rinse with cold water; drain.

Make Lime Vinaigrette.

Mix pasta and remaining ingredients in large bowl. Pour vinaigrette over salad; toss.

Lime Vinaigrette:
1/2 cup tomato juice
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

Mix all ingredients.

Makes 14 servings

This recipe displayed with permission from General Mills, Inc.