This is my own creation. It's a spicy pasta salad that is low fat. I tend to hate commercially available pasta salads as they're usually quite bland tasty and high in fat. That being the case, I set out to perfect my own recipe and I believe I succeeded as this recipe keeps them comin' back for more...
It's important to let the salad chill overnight as the taste is markedly different when warm.
Ingredients:
2 bags of rotelle tri-colored pasta
2 bunches cilantro, chopped
1 white onion, thinly sliced
3-5 serrano chilis, diced
1 can diced jalapeno chilis
3 tomatoes, diced
2 cans sliced black olives
1 red bell pepper, diced
1/2 cup lemon juice
kosher salt (to taste)
black pepper (to taste)
Red Wine Vinegar
Balsamic Vinegar
Extra Virgin Olive Oil
Directions:
Prepare all ingredients ahead of time. Once the pasta is done, immediately transfer to large mixing bowl and add a healthy amount of red wine vinegar and mix. Add small amount of salt and begin adding the remaining ingredients. Before you add the cilantro, add the lemon juice and balsamic vinegar to taste. Once everything is incorporated, add just enough olive oil to lightly coat everything. Once mixed, chill in refrigerator overnight.
It's important to let the salad chill overnight as the taste is markedly different when warm.