Pineapple Pasta Salad recipe

8 ounces uncooked tricolor pasta spirals
6 small tomatillos, each cut into 8 wedges
1/2 jalapeno chile, seeded, finely chopped
1 (20 ounce) can pineapple chunks in
    juice, drained (reserve 2 tablespoon juice)
1 tablespoon snipped fresh cilantro
2 tablespoons vegetable oil
1/2 teaspoon grated Mexican lime peel
1/4 teaspoon salt

Cook pasta as per package instructions; drain. Rinse with cold water; drain.

Mix pasta, tomatillos, chile and pineapple.

Mix reserved pineapple juice and the remaining ingredients. Pour over pasta mixture; toss. Cover and refrigerate until chilled, at least 2 hours.

Makes 6 servings.