Mexican Macaroni Salad

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Title: Mexican Macaroni Salad
Categories: salads
Yield: servings

1/2 c olive oil
1/4 c red wine vinegar
3 garlic,; minced
Sea salt,; to taste
Freshly ground black
-pepper,; to taste
1/2 lb penne pasta, dry
1 c Panela cheese,; julienned
1 sm red onion,; chopped
3 pickling cucumbers,; peeled
-and chopped
2 Italian Roma tomatoes,;
-seeded and chopped
1/3 c capers, drained of their
-liquid
1/2 bn oregano,; leaves chopped
2 Serrano chiles, stemmed,;
-seeded and minced

To cook the pasta, bring a large pot of water to a boil with salt and a
little oil. Cook about 810 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.

Yield: 6 to 8 servings

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Contributor: TOO HOT TAMALES SHOW #TH6286
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