Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mexican Macaroni Salad

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  • Level: Easy
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well.
  3. Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill.

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