Once in a while I will make this at home for just me and the family. We all really like it, so it’s nice when we are having an outdoor BBQ or something on a weekend. It gives you that something extra that you are looking for when you put your steak, chicken, or pork chop on your plate. It’s the great accompaniment to any meal really. If you have leftovers, store them in the fridge and they will stay good for a few days, if they last that long.
Check out what they are saying about this recipe over at All Recipes:
“LOTS of compliments and requests for this recipe. Storing this one in my recipe box! Thanks!”
You’re going to be using this one over and over again.
Ingredients
1/2 pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
1/4 cup olive oil
1/4 teaspoon Morton salt
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 teaspoon McCormick’s ground black pepper
6 fluid ounces V8 tomato juice
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.
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Quick Tip: Add in some shredded cheese.
Thanks again to All Recipes for this tasty recipe.
