Title: Coral Grill's Mexican Cilantro Pasta Salad
Categories: Pasta Vegetable Lacto
Yield: 8 Servings

1	lb	Pasta shells; cooked al dente
1/2	c	Black olives; pitted and sliced
1/2	c	Green onion; chopped
1	c	Cilantro; chopped
1/2	c	Green peppers; chopped
1/2	c	Parmesan; grated
4	c	Chili sauce, bottled
		Tabasco sauce
		Cayenne pepper

Mix all ingredients in a bowl and chill 2 hours. Save a little cilantro and Parmesan cheese to put on just before serving as a garnish.

Nutritional info per serving: 382; 14g pro, 74g carb, 4g fat (10%)

Source: Coral Grill, Islamorada, Florida Keys Miami Herald 6/29/95

Formatted 7/11/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

previous

next