Recipe - Mexican Macaroni Salad

One half cup Olive oil
One fourth cup Red wine vinegar
3 Clove garlic,; minced
Sea salt,; to taste
Freshly ground black
pepper,; to taste
One half 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
One half 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
Recipe By :TOO HOT TAMALES SHOW #TH6286

Posted to MCRecipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:54 0500

From: Meg Antczak meginny@frontiernet.net