Mexican Pasta Salad - cooking recipe

Ingredients

1 1/2 c. cooked shell or elbow macaroni
1 medium tomato, chopped
1/4 c. each: diced onion and red or green pepper
1 medium mild green chili pepper, seeded and chopped
1 1/2 tsp. fresh cilantro (Chinese parsley)
1/2 small clove garlic, minced
1 Tbsp. olive oil
1 1/2 tsp. each: red wine vinegar and lime juice (no sugar added)
1/4 tsp. salt
1/8 tsp. oregano leaves
dash of pepper

Preparation

In large bowl (not aluminum), combine macaroni, tomato, onion, bell pepper, chili pepper, cilantro and garlic.
In small bowl, combine remaining ingredients.
Pour over salad and toss to coat. Cover and refrigerate until chilled.
Toss again before serving. Makes 2 servings.