Southwest Ruffle Salad - cooking recipe

Ingredients

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

Preparation

*Wear rubber gloves when working with hot peppers and wash hands in warm soapy water.
Avoid touching face or eyes.