Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mexican Macaroni Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 323
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 495
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.