Southwest Ruffle Salad

• 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

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

mayonnaise, sour cream, fresh cilantro, milk, lime juice, jalapeno pepper, salt, green onions, pasta ruffles, tomatoes, yellow bell pepper, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645262 (may not work)