INGREDIENTS
1/4 cup
Cilantro, fresh
1 4 ounce can
Green chiles
1
Onion
1
Red bell pepper
3
Tomatoes
1 6 ounce can
Black olives
1/3 cup
Lemon juice
2 cups
Rainbow radiatore pasta, dry
1 tbsp
Chili powder
1 1/2 tsp
Garlic salt
1 tbsp
White sugar
1/3 cup
Distilled white vinegar
1/2 cup
Vegetable oil