Title: Cilantro and lime pasta salad
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------------SALAD--------------------------------
    1/2 lb Rotelle or other Spiral
           -Pasta
    1/2 c  Green Peas; (Thawed if
           -Frozen, Raw if Fresh Peas
           -are Available)
    1/2 c  Red Onion; Minced
    1/2    Red Bell Pepper; Seeded and
           -Finely Chopped
    1/2 c  Fresh Cilantro; Coarsely
           -Chopped ; (Substitute Fresh
           -Parsley if Cilantro is Not
           -Available)
    1/2 c  Yellow Summer Squash; Cut
           -into Small Cubes
      4 c  Mixed Salad Greens; (Endive,
           -Spinach, Head and Leaf
           -Lettuces)

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Fresh Lime Juice
      4 tb Fresh Cilantro Leaves;
           -Finely Chopped ;
           -(Substitute Fresh Parsley
           -if Cilantro is not
           -available)
      8 ts Olive Oil
      2 ts Granulated Sugar
    1/2 ts Ground Cumin
    1/2 ts Salt
    1/2 ts Black Pepper; Freshly Ground
 
  Today's recipe is readily prepared in under 20-minutes. Add a few
  fresh ingredients to your grocery list this week and take the weekend
  off while you begin to plan your meals ahead of time in order to
  minimize your kitchen-time, during the summertime. (At least in the
  Northern Hemisphere!)
  
  This particular pasta salad goes well with a couple barbecued ribs
  and a baked potato from the grill so get outside and enjoy yourself,
  as Past Greats continue at Recipe-a-Day!
  
  Prepare pasta in a large pot of boiling water as directed on the
  package until al dente. Drain and cool. Toss with a teaspoon of olive
  oil to keep from sticking, if desired. Combine peas, red onion, bell
  pepper, Cilantro and squash in a large bowl and add cooled pasta.
  Toss to mix.
  
  To prepare salad dressing combine lime juice, Cilantro, olive oil,
  sugar, cumin, salt, and black pepper in small bowl. Whisk to
  thoroughly blend. Pour over pasta and chill. Serve on a bed of salad
  greens topped with the pasta salad. Cover and refrigerate to store.