Piñones & Blue Cheese Macaroni Salad. 32-oz small macaroni boil in salted water with a dash of olive oil for 7-mins (place in boiling water and set timer). Slice inter ribs of celery stalk include celery leaves (tender center stalks), 1/2 medium red onion thinly diced, 1-bag toasted pine nuts (piñones), 1-large dill pickle diced, 1/2 can sliced black olives, add 1/3 cup mayo and 1-cup Greek yogurt with 3-cap fulls of rice vinegar and sprinkle some white pepper in the salad and mix. Use about 1/2 of a pie shape or blue cheese wedge. I have updated this recipe with my daughters measurements. She made this for a party and it was a big hit!
I hope you enjoy this recipe and follow me at:
https://www.facebook.com/LaMexicanitaKitchen?ref=bookmarks
No comments:
Post a Comment