FAJITA PASTA SALAD

12 ounces dried campanelle pasta, cooked al dente and drained

8 ounces sour cream

1 cup mayonnaise

1/3 cup chipotle-lime marinade (sold in the condiment aisle)

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

1 medium red sweet pepper, diced

1 medium green pepper, diced

4-6 green onions, sliced in 1/4-inch slices

1/3 cup snipped fresh cilantro (more or less, according to taste)

8 ounces cheddar cheese, diced

While pasta is cooking, combine sour cream, mayo, marinade, lime juice, chili powder and cumin. Rinse pasta with cold water until cooled. Add all but sour cream mixture; combine well. Add sour cream mixture and stir well, making sure everything is coated. Serve immediately or refrigerate until serving.



8-10 servings