Cinco De Mayo Pasta Salad with Cilantro and Lime Vinaigrette

Perfect for that buffet for Cinco De Mayo. A Healthy side dish option with a fresh limey taste.

Cinco De Mayo Pasta Salad with Cilantro and Lime Vinaigrette

1 (16 ounce) package Whole Wheat Pasta (I used penne)

1 box of red Grape Tomatoes

1 box of yellow Grape Tomatoes

1/2 red Onion

1/2 cup chopped fresh Cilantro

 1 tablespoon Red Wine Vinaigrette
1 Garlic clove (minced)
1/2 cup Lime juice

1/3 cup Olive oil

1 teaspoon Mustard

1 teaspoon Worcestershire sauce

Salt and black Pepper to taste 

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook in the boiling water, stirring occasionally until cooked through but firm to the bite (see directions on package)
2. Drain, then rinse with cold water until cool.
3. Cut up the tomatoes, onion and cilantro.
4. Mix in the cold pasta with the vegetable mix.
5. Whisk olive oil, lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
6. Pour dressing over the pasta mixture; toss to coat. Chill before serving.