Instructions:

Southwest Ruffle Salad

Yield: 6 servings

2/3 cup real mayonnaise
1/3 cup sour cream
1/4 cup cilantro, chopped
2 tablespoons milk
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1 teaspoon salt
7 ounces pasta ruffles, cooked, rinsed with cold water and drained
2 large tomatoes, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 medium zucchini, quartered lengthwise and thinly sliced
3 medium green onions, thinly sliced

In a large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno and salt. Add the pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired and refrigerate to blend the flavors, at least 1 hour.