Creamy Latin Pasta Salad

• 1 pound pasta, rotini
• 1/2 cup evaporated milk
• 1/4 cup olive oil, extra-virgin
• 1 cup feta cheese crumbled
• 1/2 cup cilantro
• 1 each limes juiced
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 1 cup ham finely diced
• 1 each orange bell pepper seeded, ribbed, and chopped
• 1 each sweet red bell peppers ribbed, and chopped
• 1 cup peas, frozen
• 1/2 small red onion thinly sliced
• 1/2 cup jicama peeled and chopped
• 1/2 cup olives pimento stuffed

1. Bring a large pot of salted water to a boil.
2. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes.
3. Drain, place in a large bowl and set aside.
4. While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender.
5. Puree until the dressing is smooth and creamy.
6. Place the drained pasta in a large bowl.
7. Add the ham, bell peppers, peas, onions, jicama and olives.
8. Pour the dressing over the pasta and gently mix it into the salad.
9. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

pasta, milk, olive oil, feta cheese, cilantro, salt, black pepper, ham finely diced, orange bell pepper, sweet red bell peppers, peas, red onion, jicama

Taken from recipeland.com/recipe/v/creamy-latin-pasta-salad-49465 (may not work)