Title: Mexican macaroni salad
 Categories: 
      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
           Liquid
    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