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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A good crunchy mac salad with a little kick to it. Ingredients:
1 lb elbow macaroni or 1 lb cavatappi pasta |
1 cup frozen corn, defrosted |
1 red bell pepper, chopped |
1 small red onion, chopped |
4 celery ribs, chopped |
8 ounces monterey jack pepper cheese, diced |
2 tablespoons red wine vinegar, eyeball it |
1/4 cup extra virgin olive oil, eyeball it |
1 cup tomatillo salsa (mild, green) or 1 cup chipotle salsa (hot, smoky red) |
2 tablespoons cilantro leaves, chopped or 2 tablespoons flat leaf parsley |
salt and black pepper |
Directions:
1. Bring water to a boil, salt it and add pasta.
2. 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.
3. Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
4. 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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