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Fiesta Macaroni Salad

10 Apr

Ingredients:  8-10 servings

  • 2 cups Ditalini Pasta “or salad pasta” cooked as per packaged directions
  • 1 3/4 cups fresh sweet corn kernels, rinsed and drained. (can substitute with frozen)
  • 3 green onions, thinly sliced
  • 1/2 red onion, finely diced
  • 1 celery stalk, finely diced
  • 2 carrots, finely diced
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup Cheese Crumbles, Monterey Jack, Colby and Cheddar, diced
  • 1/4 cup plus optional 2 Tb Italian Dressing, divided use
  • Salt for seasoning
  • Cracked Black Pepper for seasoning

After preparing the pasta following the packaged directions place the pasta in a colander over a large bowl and refrigerate for at least 2 hours to continue to drain and cool.

Place pasta in a large bowl and mix thoroughly with 1/4 cup of the Italian Dressing. Let sit for another 2 hours or overnight to marinate.

Combine the fresh sweet corn kernels, green onions, celery, carrots, parsley and cheese and add to the marinated pasta. Add the extra 2 tablespoons of Italian Dressing is necessary to moisten the pasta and mix all the ingredients thoroughly. Season with salt and cracked black pepper, refrigerate until serving.

Suggestions: This is a great salad to take on a picnic. This is no egg based dressing used so it won’t sour. Try add finely diced salami or ham to this salad, it taste great. I just love how pieces of goodness and flavor hide in these little spheres of macaroni.


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2 Comments

Posted by on April 10, 2012 in Salads, Sandwiches, Spreads

 

Tags: , ,

2 responses to “Fiesta Macaroni Salad

  1. Valentine Akbar

    April 25, 2012 at 11:07 PM

    Good write down Fiesta Macaroni Salad recipesfrommykitchen. I have not considered this before. It is really a wonder what you could learn on the Internet.

     
    • flyfishbrat

      April 26, 2012 at 7:59 AM

      Thank you very much Valentine Akbar, I hope you will enjoy the recipe.

       

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