Peppery Monterey Jack Pasta Salad

Peppery Monterey Jack Pasta Salad
Photo by Randy Mayor

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
  • 2 ¼ cups diced plum tomato (about 14 ounces)
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
  • 1/3 cup capers, rinsed and drained
  • + 21 more ingredients
    • 2 ¼ cups diced plum tomato (about 14 ounces)
    • 1 garlic clove, minced
    • 1/3 cup capers, rinsed and drained
    • 6 ounces uncooked acini di pepe pasta (about 1 cup)
    • 6 ounces uncooked acini di pepe pasta (about 1 cup)
    • 1 ounce salami, chopped
    • 2 tablespoons cider vinegar
    • 1 ounce salami, chopped
    • ¼ cup sliced pickled banana peppers
    • ¼ cup finely chopped red onion
    • 2 tablespoons cider vinegar
    • ¼ cup chopped fresh parsley
    • ¼ cup sliced pickled banana peppers
    • 1 (16-ounce) can navy beans, rinsed and drained
    • ¼ cup finely chopped red onion
    • ¼ cup chopped fresh parsley
    • 1 (16-ounce) can navy beans, rinsed and drained
    • 2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
    • 2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt

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 fresh...

View full recipe at My Recipes

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