Mexican Macaroni Salad
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Mexican Macaroni Salad
  Mexican    Salad  
Last updated 6/12/2012 12:58:32 AM. Recipe ID 21311. Report a problem with this recipe.
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      Title: Mexican macaroni salad
      Yield: 4 Servings
    1/2 c  Olive oil
    1/4 c  Red wine vinegar
      3    Clove garlic, minced
           Sea salt, to taste
           Freshly ground black pepper,
           To taste
    1/2 lb Penne pasta, dry
      1 c  Panela cheese, julienned
      1 sm Red onion, chopped
      3    Pickling cucumbers, peeled
           And chopped
      2    Italian Roma tomatoes,
           Seeded and chopped
    1/3 c  Capers, drained of their
    1/2 bn Oregano, leaves chopped
      2    Serrano chiles, stemmed,
           Seeded and minced
  To cook the pasta, bring a large pot of water to a boil with salt and
  a little oil. Cook about 810 minutes or to al dente, drain well and
  spread on a sheet pan to cool. When almost dry lightly coat with
  olive oil. Then cover well till ready to toss salad.
  To make the dressing, place the oil, vinegar, garlic, salt and pepper
  in a jar. Cover and shake to mix well.
  Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and
  oregano with the dressing until well coated. Chill.
  Yield: 6 to 8 servings

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Recipe ID 21311 (Apr 03, 2005)

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