Peppery Monterey Jack Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Acini di pepe [ah-CHEE-nee dee-PAY-pay] are tiny pasta rounds resembling peppercorns. Use ditalini (very short tube-shaped macaroni) or any other small pasta shape if you can't find acini di pepe in your supermarket. Serve with Asiago breadsticks. 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 |
2 ounces monterey jack cheese, cut into 1/4-inch cubes |
1 (16-ounce) can navy beans, rinsed and drained |
1 ounce salami, chopped |
1 garlic clove, minced |
Directions:
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.
3. 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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