Peppery Monterey Jack Pasta Salad

Peppery Monterey Jack Pasta Salad

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  • Prep Time


  • Total Time


  • Servings



  • 6

    ounces uncooked acini di pepe pasta (about 1 cup)

  • cups diced plum tomato (about 14 ounces)

  • cup capers, rinsed and drained

  • ¼

    cup finely chopped red onion

  • ¼

    cup sliced pickled banana peppers

  • ¼

    cup chopped fresh parsley

  • 2

    tablespoons cider vinegar

  • 1

    tablespoon extra-virgin olive oil

  • ½

    teaspoon dried oregano

  • teaspoon salt

  • 4

    ounces Monterey Jack cheese, cut into ¼-inch cubes

  • 1

    (16-ounce) can navy beans, rinsed and drained

  • 3-4

    ounces salami or ham, chopped

  • 1

    garlic clove, minced


1. Cook pasta according to package directions, omitting salt and fat. Drain. 2. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine. Asiago breadsticks: Combine 1/2 cup grated Asiago cheese, 1 tablespoon sesame seeds, and 1 teaspoon freshly ground black pepper in a small bowl. Separate 1 (7-ounce) can refrigerated breadstick dough to form 8 sticks; roll each breadstick in cheese mixture. Bake according to package directions


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