| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 3 |
|
Clove garlic,; minced |
|
|
Sea salt,; to taste |
|
|
Freshly ground black pepper,; to taste |
| 1/2 |
lb |
Penne pasta, dry |
| 1 |
c |
Panela cheese,; julienned |
| 1 |
sm |
Red onion,; chopped |
| 3 |
|
Pickling cucumbers,; peeled and chopped |
| 2 |
|
Italian Roma tomatoes,; seeded and chopped |
| 1/3 |
c |
Capers, drained of their liquid |
| 1/2 |
bn |
Oregano,; leaves chopped |
| 2 |
|
Serrano chiles, stemmed,; seeded and minced |
INSTRUCTIONS
To cook the pasta, bring a large pot of water to a boil with salt and a
little oil. Cook about 810 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.
Yield: 6 to 8 servings
Recipe By :TOO HOT TAMALES SHOW #TH6286
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 23:13:54 -0500
From: Meg Antczak <meginny@frontiernet.net>
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