Mexican Macaroni Salad Recipe

Name: Mexican Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 3 clove garlic, minced; Sea salt, to taste; Freshly ground black pepper, to taste; 1/2 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; 1/2 bunch oregano, leaves chopped; 2 Serrano chiles, stemmed, seeded and minced

Servings: persons

1/2 cup olive oil
1/4 cup red wine vinegar
3 clove garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 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
1/2 bunch oregano, leaves chopped
2 Serrano chiles, stemmed, seeded and minced

1
To cook the pasta, bring a large pot of water to a boil with salt and a little oil.
2
Cook about 8 to 10 minutes or to al dente, drain well and spread on a sheet pan to cool.
3
When almost dry lightly coat with olive oil.
4
Then cover well till ready to toss salad.
5
To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar.
6
Cover and shake to mix well.
7
Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated.
8
Chill.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup olive oil, 1/4 cup red wine vinegar, 3 clove garlic, minced, Sea salt, to taste, and more.

Yes, Mexican Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Macaroni Salad

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