Mexicali Pasta Salad

Yields:	6 servings
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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.

This was OK, but we found it a little lacking in flavor. It just seemed like an awful lot of chopping and prep work for a mediocre result.

Reviewed by ccole1973