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2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
1/3 cup distilled white vinegar
1/4 cup chopped fresh cilantro
1 1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup vegetable oil
1 tablespoon white sugar
1 tablespoon chili powder
In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
Mix cooked pasta with vegetables.
Toss with cilantro dressing and serve.
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