Mexican Macaroni Salad

Yield:
6 to 8 servings
Level:
Easy
Ingredients
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 clove garlic, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 pound 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
  • 1/3 cup capers, drained of their liquid
  • 1/2 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 8 to 10 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.


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