Combine in a bowl:
2 c pasta, cooked al dente
1 onion, chopped
1 red bell pepper, chopped
1 (6 oz) can sliced black olives
3 tomatoes, diced
1 (4 oz) can diced green chiles
In a separate bowl, whisk together:
1/4 c fresh cilantro, chopped
1/3 c distilled white vinegar
1 1/2 t garlic salt
1/3 c lemon juice
1/2 c canola oil
1 T white sugar
1 T chili powder
Toss pasta with dressing, and chill salad in refrigerator for awhile to bring out all of the flavors.
Can add avocados, or cubed cheddar cheese. (We love.)
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