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