Mexican Penne Pasta Salad With Panela Cheese Recipe

ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
sea salt, to taste
freshly ground black pepper, to taste
1/2 pound penne pasta, dry
1 cup julienned panela cheese
1 small red onion, chopped
3 pickling cucumbers, peeled and chopped
2 italian roma tomatoes, seeded and chopped
1/3 cup capers, drained of liquid
1/2 bunch oregano leaves, chopped
2 serrano chiles, stemmed, seeded, and minced

directions

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.

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.

nutrition data

Nutritional data has not been calculated yet.