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[edit] Ingredients
½ |
cup Olive oil |
¼ |
|
3 |
Garlic cloves minced |
|
Sea salt to taste |
|
Freshly-ground black pepper to taste |
½ |
pound Penne pasta dry |
1 |
|
1 |
small Red onion chopped |
3 |
Pickling cucumbers peeled and chopped |
2 |
Italian Roma tomatoes seeded and chopped |
⅓ |
cup Capers drained of liquid |
½ |
bn Oregano leaves chopped |
2 |
[edit] Preparation
Step 1 |
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. |
Step 2 |
To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well. |
Step 3 |
Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill. |
Step 4 |
[edit] About Mexican Macaroni Salad
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