LauraAlice posted 01-23-99
Pasta and Peas
Sauce:
1 (4-oz.) jar diced pimiento
1/2 cup plain yogurt
1/2 cup olive oil
3 Tbl. lime or lemon juice
4 tsp. chili powder
2 cloves garlic, pressed
1/2 tsp. cayenne pepper
1 small red onion, finely diced
Remaining ingredients:
1 lb. rotini, cooked al dente, rinsed
1 Tbl. olive oil
1 lb. frozen green peas, thawed
2 (1-lb.) cans chick peas, drained
1 (1-lb.) can pitted black olives, sliced in half
Mix or blend the sauce ingredients.
Toss the remaining ingredients in a large bowl. Pour the sauce over and combine. Chill. Best prepared ahead so that the flavors can blend.