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Ingredientes
- 1 pound macaroni elbows or cavatappi (corkscrew shaped hollow pasta)
- Salt
- 1 cup frozen corn, defrosted
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 4 ribs celery, chopped
- Black pepper
- 8-ounce brick Monterey pepper jack cheese, diced
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
- 2 tablespoons chopped cilantro leaves or flat-leaf parsley
Direcciones
- Bring water to a boil, salt it and add pasta. While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper. Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese. Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 123 | 71% |
| Total Fat 13.93g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 259mg | 7% |
| Total Carbs 11.95g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.09g | 3% |
| Protein 1.77g | 3% |
