Mac and Jack Salad

County Fairs are great and the classic country fare sold at them couldn't be fresher, but here's a couple of recipes that'll shake up the[ country ladies and gents a bit! It's got flavor the folks will be talking about from 2 counties over!]

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta
  • Salt
  • 1 cup frozen corn, defrosted
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 4 ribs celery, chopped
  • Black pepper
  • 8 -ounce brick Monterey pepper jack cheese, diced
  • 2 tablespoons red wine vinegar, eyeball it
  • 1/4 cup extra-virgin olive oil, eyeball it
  • 1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
  • 2 tablespoons chopped cilantro leaves or flat-leaf parsley
Directions
  • Bring water to a boil, salt it and add pasta.

  • While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.

  • Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.

  • Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.


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    This recipe is featured in:

    Burgers and Hot Dogs