Mexican macaroni salad

Yield: 4 servings

Measure Ingredient
½ cup Olive oil
¼ cup Red wine vinegar
3 \N Clove garlic, minced
\N \N Sea salt, to taste
\N \N Freshly ground black pepper,
\N \N To taste
½ pounds Penne pasta, dry
1 cup Panela cheese, julienned
1 small Red onion, chopped
3 \N Pickling cucumbers, peeled
\N \N And chopped
2 \N Italian Roma tomatoes,
\N \N Seeded and chopped
⅓ cup Capers, drained of their
\N \N Liquid
½ bunch Oregano, leaves chopped
2 \N Serrano chiles, stemmed,
\N \N 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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