Mexicali Pasta Salad

• 8 ounces pasta, tricolor
• 6 small tomatillos
• 1/2 each jalapeno pepper
• 20 ounces pineapple chunks
• 1 tablespoon cilantro fresh, snipped
• 2 tablespoons vegetable oil
• 1/2 teaspoon lime zest grated
• 1/4 teaspoon salt

1. Cook the pasta as directed on the package and drain.
2. Rinse with cold water and drain again.
3. Mix the pasta, tomatillos, chile and pineapple.
4. Mix the reserved juice and the remaining ingredients.
5. Pour over the pasta mixture and toss.
6. Cover and refrigerate until chilled, at least 2 hours.

pasta, tomatillos, jalapeno pepper, pineapple, cilantro, vegetable oil, lime zest, salt

Taken from recipeland.com/recipe/v/mexicali-pasta-salad-43152 (may not work)