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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 1 cup pasta, elbow macaroni cook as directed on box
- 1/2 cup cheddar cheese Make sure it's the shredded cheese! You can also use mozzeralla, colby jack, or finely shredded taco cheese
- 2 medium italian plum (roma) tomatoes slice small pieces
- 1/2 medium white onion slice in small pieces
- 3 tablespoons olive oil, extra-virgin set aside
- 1/2 teaspoon black pepper set aside
- 1/2 teaspoon onion powder set aside
- 1/2 teaspoon garlic salt set aside
Method
- Prepare pasta as directed on box.
- Drain and put in bowl.
- Add the olive oil and stir.
- Then add the shredded cheese instantly.
- You want to do this while pasta is still hot so it will melt in the nooldes.
- Then add the black pepper, onion powder, and garlic salt and stir in real good.
- Toss in the small onion pieces and small tomatoe pieces mix well.
- This can be served hot and it's also good the next day when refrigerated over night you can eat it cold.
- Enjoy!!
