Mexican Macaroni Salad

This Mexican Macaroni Salad is a refreshing twist on classic potluck fare, combining al dente penne with crisp pickling cucumbers, juicy Roma tomatoes, and sharp red onion. The dish is brightened by briny capers, fresh oregano, and the gentle heat of minced serrano chiles. A simple yet powerful dressing of olive oil, red wine vinegar, and minced garlic ties everything together, coating the pasta and fresh Panela cheese in a savory, aromatic glaze. It&# 226;ÂÂs perfect for summer gatherings, BBQs, or as a light, vegan-friendly main course that holds up well in the fridge. The flavors meld beautifully when chilled, making it an ideal make-ahead dish for busy weeknights or festive outdoor meals.

Cooking Method: Boiling

Cuisine: Mexican

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 271.3

Dietary: Vegetarian

Description

This Mexican Macaroni Salad is a refreshing twist on classic potluck fare, combining al dente penne with crisp pickling cucumbers, juicy Roma tomatoes, and sharp red onion. The dish is brightened by briny capers, fresh oregano, and the gentle heat of minced serrano chiles. A simple yet powerful dressing of olive oil, red wine vinegar, and minced garlic ties everything together, coating the pasta and fresh Panela cheese in a savory, aromatic glaze. It&# 226;ÂÂs perfect for summer gatherings, BBQs, or as a light, vegan-friendly main course that holds up well in the fridge. The flavors meld beautifully when chilled, making it an ideal make-ahead dish for busy weeknights or festive outdoor meals.

Ingredients

1/2 cup Olive oil
1/4 cup Red wine vinegar
3 Clove Garlic, minced

Directions

1
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 8-10 minutes.
2
Drain the pasta well and spread it out on a sheet pan to cool completely.
3
Once cooled, lightly toss the pasta with a small amount of olive oil to prevent sticking, then cover and set aside.
4
In a small jar or bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
5
In a large mixing bowl, combine the cooled pasta, julienned Panela cheese, chopped red onion, chopped cucumbers, seeded tomatoes, drained capers, chopped oregano, and minced serrano chiles.
6
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
7
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 271.3kcal

% Daily Value *
Total Fat 30.0g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, macaroni, salad, pasta, vegan, penne, panela, cucumbers, tomatoes, red onion, capers, oregano, serrano, garlic, vinaigrette, summer, potluck, chilled, fresh, zesty

Read it online: https://www.chefs-mate.com/recipe/mexican-macaroni-salad/