Salsa Macaroni Salad

15 ingredients
9 steps

Ingredients

  • 1 (16 ounce) package corkscrew macaroni, cooked
  • 6 medium tomatoes, diced
  • 2 medium onions, diced
  • 2 (4 ounce) cans green chili peppers, diced (or use jalapeno peppers if like it spicy)
  • 1 (6 ounce) can pitted ripe olives, sliced
  • 12 cup corn oil (or use olive oil)
  • 14 cup lemon juice
  • 13 cup rice vinegar
  • 14 cup fresh cilantro, chopped
  • 1 tablespoon chili powder
  • 2 tablespoons Knorr chicken bouillon, granulated
  • 1 12 teaspoons garlic powder
  • 12 teaspoon black pepper
  • 12 cup monterey jack cheese, shredded
  • 5 fresh cilantro stems (to garnish)

Directions

  1. 1
    Cook pasta according to package directions.
  2. 2
    In large bowl combine pasta with tomatoes, onions, peppers and olives, undrained.
  3. 3
    For dressing use screw top jar.
  4. 4
    Combine oil, lemon, vinegar, cilantro, chili powder, bouillon granules, garlic salt and pepper.
  5. 5
    Cover, shake to mix.
  6. 6
    Pour over pasta mixture.
  7. 7
    Toss gently until all ingredients are well coated.
  8. 8
    Sprinkle with Monterey Jack cheese if like, and top with cilantro sprigs.
  9. 9
    Refrigerate until serving time.

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