Shelly's Recipe

MAC AND JACK SALAD

Category: Pasta Salads

1 lb macaroni elbows or cavatappi corkscrew shaped hollow pasta, cooked al dente and drained
Salt
1 cup 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 tbsp red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tbsp chopped cilantro leaves or flat-leaf parsley

While pasta is cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper. 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.