Southwest Ruffle Salad - cooking recipe

Ingredients

2/3 c. Hellmann's Real mayonnaise (light or cholesterol-free reduced calorie)
1/3 c. sour cream
1/4 c. chopped fresh cilantro
2 Tbsp. milk
2 Tbsp. lime juice
1 fresh jalapeno pepper, seeded and minced*
1 tsp. salt
3 green onions, thinly sliced
7 oz. pasta ruffles or radiatore, cooked, rinsed with cold water and drained
2 large tomatoes, chopped
1 yellow bell pepper, cut into matchsticks
1 zucchini, quartered lengthwise and thinly sliced

Preparation

In a large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt.
Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Cover; chill.
Makes 6 to 8 servings.