Creamy Latin Pasta Salad

I stumbledupon this tonight and it looked AMAZING there are some things including HAM that would be omitted if I made this as well as those yucky green olives but this sounds so yummy and some green chili would be pretty nice touch too if you ask me!  One of my all time favorite things to do with recipes is to modify them to appeal more to me so please leave those comments and let us know how you change them up!

Ingredients

• 1 pound rotini pasta (3/4 of a 16-ounce box)
• 1/2 cup evaporated milk
• 1/4 cup extra-virgin olive oil
• 1 cup crumbled feta cheese or queso blanco
• 1/2 cup fresh cilantro leaves
• 1 lime, juiced
• Salt and freshly ground black pepper
• 1 orange bell pepper, seeded, ribbed, and chopped
• 1 red bell pepper, seeded, ribbed, and chopped
• 1 cup frozen peas
• 1/2 small red onion, thinly sliced
• 1/2 cup peeled and chopped jicama
• 1/2 cup pimento stuffed olives

Directions

Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.