Mac and Jack Salad

Name: Mac and Jack Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper; 454 grams macaroni elbows or cavatappi corkscrew shaped hollow pasta; 4 ribs celery, chopped; 2 Tbsps chopped cilantro leaves or flat-leaf parsley; 237 milliliters frozen corn, defrosted; 59 milliliters extra-virgin olive oil, eyeball it; 227 grams brick Monterey pepper jack cheese, diced; 1 red bell pepper, chopped; 1 small red onion, chopped; 2 Tbsps red wine vinegar, eyeball it; 237 milliliters store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red); 4 servings Salt

Mac and Jack Salad might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 840 calories, 32g of protein, and 33g of fat each. If you have wine vinegar, onion, corn, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Bring water to a boil, salt it and add pasta.

Ingredients you will need

Pasta

Water

Salt

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 salt and pepper.

Ingredients you will need

Pepperjack Cheese