1/2 lb. fusilli (corkscrew shaped pasta)
1 tbsp. virgin olive oil
1 1/2 tsp. chopped cilantro leaves
1 tbsp. chopped fresh jalapeno pepper
2 tbsp. chopped fresh chili pepper
2 med. sized tomatoes
1 sm. green bell pepper, julienned
1/2 lb. Monterey Jack cheese

DRESSING:

1 tbsp. white wine vinegar
3 tbsp. virgin olive oil
1 to 2 tbsp. grated Romano cheese
2 cloves garlic, finely chopped
1/2 tsp. cayenne pepper

Cook the pasta in boiling water until al dente. Rinse in cold water and drain. Transfer to serving bowl and toss with olive oil. Add cilantro, jalapeno and green chilies. Prepare tomatoes by scoring skin, blanching in boiling water for 30 seconds to loosen skins and peeling. Pat tomatoes dry, cut into bite-size pieces and add to salad. Add green pepper and cheese cubes.

Mix all ingredients. Make the dressing by whisking the olive oil into the vinegar in a small bowl. Blend in the cheese, garlic and pepper. Toss the dressing with the salad. Garnish with sprigs of cilantro. Serves 6 to 8.