Mexican Sausage and Macaroni Salad
INGREDIENTS:
3 oz Elbow macaroni -- cooked
And
Drained
1 c Chunky salsa
1 tb Red wine vinegar
1 ts Chili powder
1/2 ts Ground cumin
3 oz Monterrey jack cheese
Shredded
3 oz Elbow macaroni -- cooked
And
Drained
1 c Chunky salsa
1 tb Red wine vinegar
1 ts Chili powder
1/2 ts Ground cumin
3 oz Monterrey jack cheese
Shredded
In a large bowl, combine macaroni, salsa, vinegar, chili powder, cumin. Add cheese. Cover and refrigerate at least 1 hour until well chilled. Toss and serve.