|Mexicali Pasta Salad|
* 3 Cups of uncooked pasta should be used.
Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours.
From: Eileen Lamparelli
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