12 ounces shell pasta (or other macaroni shape), cooked "al dente", drained, rinsed and tossed with 1 T. olive oil
- 1/2 cup chopped Vidalia onion
- 2 T. chopped fresh cilantro
- 2 large ripe tomatoes, diced
- 2 4-ounce cans chopped green chiles
- 1 avocado, peeled and diced
- 1 T. fresh lime juice
Toss together.
Dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- 10-ounce can tomatoes and green chiles (Rotel)
- 1 T. minced fresh jalapeno
- Salt, to taste
Whisk together all ingredients and toss with pasta mixture.
Serves 8.