	Bow tie pasta	16 Ounce (farfalle)
	Tomatoes	2 Cup (32 tbs), chopped (seeded)
	Cucumber	1 1⁄2 Cup (24 tbs), chopped
	Red bell pepper	1⁄2 Cup (8 tbs), chopped
	Yellow bell pepper	1⁄2 Cup (8 tbs), chopped
	Green onions	1⁄2 Cup (8 tbs), sliced
	Green anaheim chile	1 , chopped (seeded)
	Sliced ripe olives	2 1⁄4 Ounce (drained)
	Chopped cilantro	1⁄2 Cup (8 tbs)
	Tomato lime vinaigrette	1 Tablespoon
	Tomato juice	1⁄2 Cup (8 tbs)
	Olive oil/Vegetable oil	1⁄4 Cup (4 tbs)
	Lime juice	1⁄4 Cup (4 tbs)
	Salt	1⁄2 Teaspoon
	Pepper	1⁄4 Teaspoon
	Garlic	2 Clove (10 gm), finely chopped

Directions

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. In large bowl, mix pasta and all remaining salad ingredients.
3. In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.