453.59 g elbow macaroni or 453.59 g
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
236.59 ml tomatillo salsa (mild, green) or 236.59 ml
( hot, smoky red)
29.58 ml cilantro leaves, chopped or 29.58 ml
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.