Title: Southwest ruffle salad
 Categories: Pasta, Salads
      Yield: 6 Servings
 
    2/3 c  Mayonnaise; Hellman's OR
           -Best Foods Preferred
    1/3 c  Sour Cream
    1/4 c  Cilantro; Chopped
      2 tb Milk
      2 tb Lime Juice
      1 md Fresh Jalapeno Pepper;
           -Seeded And Minced
      1 ts Salt
      7 oz Pasta Ruffles; Cooked,
           -Rinsed With Cold Water And
           -Drained, Mueller's
           -Preferred
      2 lg Tomatoes; Seeded And Chopped
      1 lg Yellow Bell Pepper; Seeded
           -And Chopped
      1 md Zucchini; Quartered Length
           -Wise And Thinly Sliced
      3 md Green Onions; Thinly Sliced
 
  In a large bowl, combine the mayonnaise, sour cream, cilantro, milk,
  lime juice, jalapeno, and salt.  Add the pasta, tomatoes, yellow bell
  pepper, zucchini and green onions, then toss to coat well. Garnish as
  desired and refrigerate to blend the flavors, at least
        1    hour.