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Mexicali Pasta Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICALI PASTA SALAD
 Categories: Fruits, Mexican, Salads, Vegetables
      Yield: 6 Servings
 
      8 oz Tri-color Pasta Spirals; *
      6 sm Tomatillos, **
    1/2    Jalapeno Chile; ***
     20 oz Pineapple Chunks; ****
      1 tb Cilantro; Fresh, Snipped
      2 tb Vegetable Oil
    1/2 ts Lime Peel; Grated
    1/4 ts Salt
 
  *      3 Cups of uncooked pasta should be used. ** Each tomatillo
  should be cut into 8 wedges. *** The jalapeno should be seeded and
  finely chopped. ****   The pineapple chunks should be the ones canned
  in their own juice. Drain but reserve 2 Tbls of the juice. Cook the
  pasta as directed on the package and drain.  Rinse with cold water
  and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix
  the reserved juice and the remaining ingredients.  Pour over the
  pasta mixture and toss. Cover and refrigerate until chilled, at least
  2 hours.
 
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