Double-pepper Pasta Salad

Zingy green Tabasco blends with lime, cilantro and mint in this refreshing salad— for an even heartier meal, top with grilled chicken

1 large orange pepper 1 small green pepper 8 oz. medium shell pasta 3 Tbs. olive oil 1 Tbs. whole- grain mustard 2 tsp. grated lime zest 1 Tbs. lime juice 1 tsp. green Tabasco sauce 1⁄ tsp. salt 2 2 Tbs. fresh cilantro leaves, torn 2 Tbs. fresh mint leaves, torn

Cut orange pepper into 21⁄ 2" x1" pieces. Cut green pepper into thin strips. Cook pasta in boiling salted water 3 min. Add peppers; cook 4 min. or until pasta is tender. Drain; rinse with cold water to cool quickly. Drain well.

In large serving bowl, whisk together oil, mustard, zest and juice, Tabasco and salt. Toss in pasta mixture with cilantro and mint.

Servings: 4. Kitchen time: 15 min. Total time: 20 min.

Calories: 318 Protein: 8g Fat: 11g (2g sat.) Chol.: 0mg Carbs.: 47g Sodium: 462mg Fiber: 3g Sugar: 3g