Ingredients
1
package (16 oz) bow-tie (farfalle) pasta
2
large tomatoes, seeded, coarsely chopped (2 cups)
1
large cucumber, coarsely chopped (1 1/2 cups)
1
small red bell pepper, coarsely chopped (1/2 cup)
1
small yellow bell pepper, coarsely chopped (1/2 cup)
8
medium green onions, sliced (1/2 cup)
1
green Anaheim chile, seeded, chopped
1
can (2 1/4 oz) sliced ripe olives, drained
1/2
cup finely chopped fresh cilantro
1/2
cup tomato juice
1/4
cup olive or vegetable oil
1/4
cup lime juice
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta and all remaining salad ingredients.
In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.
