1/1 Photo of Pepper Jack Mac Salad
Kana Kahuna's Note:
A good crunchy mac salad with a little kick to it.
My Private Note
Units: US | Metric
- 453.59 g elbow macaroni or 453.59 g cavatappi pasta
- 236.59 ml frozen corn, defrosted
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 4 celery ribs, chopped
- 226.79 g monterey jack pepper cheese, diced
- 29.58 ml red wine vinegar, eyeball it
- 59.14 ml extra virgin olive oil, eyeball it
- 236.59 ml tomatillo salsa (mild, green) or 236.59 ml chipotle salsa (hot, smoky red)
- 29.58 ml cilantro leaves, chopped or 29.58 ml flat leaf parsley
- salt and black pepper
- 1Bring water to a boil, salt it and add pasta.
- 2While 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.
- 3Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
- 4Place 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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Nutritional Facts for Pepper Jack Mac Salad
Serving Size: 1 (215 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 829.8
- Calories from Fat 301
- Total Fat 33.5 g
- Saturated Fat 13.0 g
- Cholesterol 50.4 mg
- Sodium 704.4 mg
- Total Carbohydrate 101.6 g
- Dietary Fiber 6.6 g
- Sugars 6.2 g
- Protein 31.2 g
The following items or measurements are not included: