Mac and Jack Salad

Recipe courtesy Rachael Ray

(note: I used the tomatillo salsa and regular Monterey jack)



1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta
Salt
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 ribs celery, chopped
Black pepper
8-ounce brick Monterey pepper jack cheese, diced
2 tablespoons 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 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 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.