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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is an excellent recipe for macaroni salad for a change of peace. Enjoy it. Ingredients:
1 (16 ounce) package corkscrew macaroni, cooked |
6 medium tomatoes, diced |
2 medium onions, diced |
2 (4 ounce) cans green chili peppers, diced (or use jalapeno peppers if like it spicy) |
1 (6 ounce) can pitted ripe olives, sliced |
1/2 cup corn oil (or use olive oil) |
1/4 cup lemon juice |
1/3 cup rice vinegar |
1/4 cup fresh cilantro, chopped |
1 tablespoon chili powder |
2 tablespoons knorr chicken bouillon, granulated |
1 1/2 teaspoons garlic powder |
1/2 teaspoon black pepper |
1/2 cup monterey jack cheese, shredded |
5 fresh cilantro stems (to garnish) |
Directions:
1. Cook pasta according to package directions. In large bowl combine pasta with tomatoes, onions, peppers and olives, undrained.
2. For dressing use screw top jar. Combine oil, lemon, vinegar, cilantro, chili powder, bouillon granules, garlic salt and pepper. Cover, shake to mix.
3. Pour over pasta mixture. Toss gently until all ingredients are well coated.
4. Sprinkle with Monterey Jack cheese if like, and top with cilantro sprigs. Refrigerate until serving time.
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