1 lb elbow macaroni or 1 lb
frozen corn, defrosted
red bell pepper, chopped
red onion, chopped
celery ribs, chopped
monterey jack pepper cheese, diced
red wine vinegar, eyeball it
extra virgin olive oil, eyeball it
1 cup tomatillo salsa (mild, green) or 1 cup
( hot, smoky red)
2 tablespoons cilantro leaves, chopped or 2 tablespoons
flat leaf parsley
salt and black pepper
- 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.