Mac and Jack Salad

By cheeserohan

Ingredients

• 1 lb macaroni elbows
• 1 c frozen corn defrosted
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 4 ribs celery, chopped
• black pepper
• 8 oz brick Monterey pepper jack cheese, diced
• 2 Tbl red wine vinegar
• 1/4 c extra-virgin olive oil
• 1 c tomatillo salsa (mild, green)
• 2 Tbl chopped cilantro leaves

Preparation

Step 1

Bring water to a boil 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 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 and serve.