Southwest Ruffle Salad

Yields:	6 servings
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2/3	cup	mayonnaise
1/3	cup	sour cream
1/4	cup	cilantro	chopped
2	tablespoons	milk
2	tablespoons	lime juice
1	medium	jalapeno pepper	fresh, seeded and minced
1	teaspoon	salt
7	ounces	pasta	cooked
2	large	tomatoes	seeded and chopped
1	large	sweet yellow bell peppers	seeded, and chopped
1	medium	zucchini	quartered length, wise and thinly sliced
3	medium	scallions, spring or 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.

It makes much more than 2 servings. I made 6 large muffins and they are yummy! I used one for a breakfast in a hurry.

Reviewed by ruthieq209