Mexican Macaroni Salad

Recipe Ingredients

1/2 cup	118ml	Olive oil
1/4 cup	59ml	Red wine vinegar
3		Garlic cloves - minced
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Penne pasta - dry
1 cup	146g / 5.1oz	Julienned Panela cheese
1 cup	62g / 2.2oz	Red onion - chopped (small)
3		Pickling cucumbers - peeled and chopped
2		Italian Roma tomatoes - seeded and chopped
1/3 cup	78ml	Capers - drained of liquid
1/2		Oregano leaves - chopped
2		Serrano chiles - stemmed, seeded, and minced

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6286 broadcast 10-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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