Peppery Monterey Jack Pasta Salad
By calypan
Rate this recipe
4/5
(1 Votes)
Ingredients
- 6 ounces uncooked acini di pepe pasta (about 1 cup)
- 2 1/4 cups diced plum tomato (about 14 ounces)
- 1/3 cup capers, rinsed and drained
- 1/4 cup finely chopped red onion
- 1/4 cup sliced pickled banana peppers
- 1/4 cup chopped fresh parsley
- 2 tablespoons cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
- 1 (16-ounce) can navy beans, rinsed and drained
- 3-4 ounces salami or ham, chopped
- 1 garlic clove, minced
Details
Preparation
Step 1
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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