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PASTA
SALAD MEXICANA
1 lb. green elbow macaroni or green twists
1 c. small black olives, pitted
2 ears corn, freshly scraped off cob, left raw
Broccoli flowerettes, lightly steamed
Cilantro, chopped
Jack cheese with green chilis, cubed (optional)
1. Cook macaroni in boiling water, according to directions; drain well.
2. Toss with Tomato Vinaigrette, moistening pasta a little at a time.
3. Add remaining vegetables, herbs, and cheese if using; add more dressing
if necessary
4. Serve at room temperature.
Tomato Vinaigrette
2/3 c. olive oil
1/3 c. wine vinegar
1 clove garlic
1 lemon, juice of
1 green chili
Cilantro, fresh (as much as you like)
6 plum tomatoes
Salt, pepper
Whirl in processor. Chill unused portion.
Serves 4-6
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