I love the simplicity of this recipe, but I do not love Monterey pepper jack cheese. I tried the recipe with cheddar, and it worked just as well. I also used already chopped parsley, instead of buying fresh. This recipe is great for barbecues, and it looks and tastes like it took a long time to make, although it only takes 15 minutes. I like to use this recipe when it is just too hot outside for a hot meal. I love this change on traditional pasta salad.
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Time: 15 minutes
Ingredients *
- 1 pound macaroni elbows or any small shaped pasta
- salt
- 1 cup frozen corn, defrosted
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 4 ribs celery, chopped
- black pepper
- 8-ounce brick Monterey pepper jack cheese, diced
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
- 2 tablespoons chopped cilantro leaves or flat-leafed parsley
Directions*
1. Cook macaroni and let cool for 10 minutes
2. Combine corn, pepper, onion, celery and cheese in a large bowl
3. Mix macaroni in the bowl with the vegetables and season with salt and pepper
4. In a separate bowl, whisk together vinegar and olive oil
5. Stir salsa into the oil and vinegar mixture
6. Pour salsa mixture over the pasta salad and toss to coat evenly
7. Sprinkle cilantro or parsley over pasta salad and serve
*Recipe taken from Food Network's website
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