Mac and Jack Mexican Pasta Salad
Circle B Kitchen
Adapted from Rachel Ray
1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta
1 1/2 cups fresh corn, cut off the cob, about 2 large ears (or frozen corn, defrosted)
1 red bell pepper, chopped (or 1 large roasted red pepper, sliced)
1 small red onion, chopped
1 small can sliced black olives, drained
1 can black beans, rinsed and drained
2 ribs celery, chopped
8-ounce brick Monterey pepper jack cheese, diced
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 cup homemade or store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tablespoons chopped cilantro leaves or flat-leaf parsley
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, black beans 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.