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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By vjsloc
on September 04, 2011
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My Husband Loathes Mayo. so i try to make summer salads that he will enjoy with the rst of us. This salad was a huge hit although reading the other revues i heeded there advise and only used 1 sarrano pepper and one pickeling cucumber, and as well as others i couldnt find panela cheese so i used a mexican blend shredded cheese. it was a tasty treat.. everyone really loved it, and with what was left i made a cucumber salad it to was a hit.
By dbeathe_9845761
yamhill, OR
on May 06, 2010
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We were planning on serving this salad as part of a Fiesta Buffet. Made it last night to make sure it was really as good as the reviews . What a disappointment. I was able to find the Panela Cheese and followed the recipe to the tee. It seemed hard to get a bite of the salad with a little of all the ingredients.The penne really stood out and the cucumber over powered the other ingredients . The dressing was just ok . Not good enough to serve next to our homemade tamales . Wouldn't make again .
By torba98_11829804
Milpitas, CA
on November 29, 2009
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My
We husband and I live in Silicon Valley of Northern CA. We have hosted repeated summer BBQ events in the backyard...average 100 guests.
Mexican foods and BBQ cooking of meats, vegetables and side dishes (Mac n Cheese, fresh garden items like fruits/vegetables...etc....this recipe produced and still does a wonderful tasting dish for all of our guests who live in all locations in the world, cultural differences, etc.
Taste buds from all over the world asked for this recipe. How many times/recipes have given you that experience? These chefs and foods are tremendous. Even more exciting...this recipe is inexpensive!!!!!!!
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