Mexican Chicken & Pasta Salad
|Macaroni shell||8 Ounce|
|Boiling salted water||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Diced green chiles||4 Ounce (1 Can)|
|Diced pimentos||4 Ounce, drained (1 Jar)|
|Oregano leaves||1 Teaspoon|
|Chili powder||2 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Chopped green onion with tops||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs) (Including Tops)|
|Diced jicama/Celery||1 Cup (16 tbs)|
|Cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Parsley/Fresh cilantro coriander sprigs||1 Tablespoon|
Following package directions, cook macaroni in boiling salted water until al dente.
Drain, rinse under cold running water, and drain again.
In a large bowl, stir together oil, mayonnaise, chiles, pimentos, oregano, cumin seeds, chili powder, and vinegar.
Add macaroni and stir to mix; then stir in onions, jicama, chicken, and cheese.
Spoon mixture into a serving bowl.
Sprinkle olives over top, then garnish with parsley.
If made ahead, cover and refrigerate until next day; serve at room temperature.