1 lb dried pasta, corkscrew or fuselli
1 tsp olive oil
1/2 cup red onion, chopped
1 cup celery
1 red bell pepper, chopped
1/2 cup black olives, sliced or halved
1 cup salsa
3 tbsp olive oil
3 tbsp lime juice
1 tsp dry mustard
1/4 cup fresh cilantro, chopped fine
1/2 tsp oregano
2 cloves garlic, minced or pressed
1 tsp Worcestershire sauce
OK, so they weren't eating pasta at the Alamo. If they'd had it they would've served it like this.
Cook pasta according to package directions. Drain and run under cold tap water to cool. Drain again. Toss with olive oil to prevent sticking. Add onion, celery, bell pepper and olives. Toss.
Combine remaining ingredients, blending well to make a dressing. Pour over pasta and chill before serving.