| 15 | 55 | 681 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 4 |
| 454 gm | Rotini, dry |
| 1/2 cup | Evaporated milk, Carnation |
| 1 tbsp | Extra virgin olive oil |
| 1 cup, crumbled | Feta cheese (or queso blanco) |
| 1/2 cup | Cilantro (coriander) |
| 1 whole lime(s) | Lime juice (fresh) |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 1 cup | Ham (finely diced) |
| 1 medium pepper(s) | Orange bell pepper (seeded, ribbed and chopped) |
| 1 medium pepper(s) | Red bell pepper (seeded, ribbed and chopped) |
| 1 cup | Frozen green peas |
| 1 gm | Red onion (thinly sliced) |
| 1/2 cup | Jicama (peeled and chopped) |
| 1/2 cup whole | Pepper stuffed olive |
Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.
While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice, salt and pepper in a blender. Puree until the dressing is smooth and creamy.
Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.
| Grain | 3.1 |
| Meat | 0.4 |
| Meat Alternative | 0.3 |
| Milk | 0.1 |
| Milk Alternative | 0.8 |
| Vegetables | 2.0 |
