Mexican Macaroni Salad
Last updated 6/12/2012 12:58:32 AM. Recipe ID 21311. Report a problem with this recipe.
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,
1/2 lb Penne pasta, dry
1 c Panela cheese, julienned
1 sm Red onion, chopped
3 Pickling cucumbers, peeled
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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