- 1/2 pound rotelle pasta
- 4 green onions, chopped
- 1 cup chopped green bell pepper
- 1 jalapeno pepper, seeded and minced
- 2 tomatoes, chopped
- 1 cucumber
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1 clove garlic, crushed
- 1/4 cup fresh lime juice
- 1/4 teaspoon ground black pepper
- 6 fluid ounces tomato juice
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.
03/18/2017
recipepes.com
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