Pasta Salad Series: Peppery Monterey Jack Pasta Salad
Cheese and I have a special relationship, which translates to I am infatuated with almost all cheese. One of my most favorites is Monterey Pepper Jack. Salami is also something that I am just enamored by. Ask my Mom, as a child there was one sandwich that one above the rest, salami and cheese. Nothing else, just bread, mustard, salami and cheese. So plain but so delicious. It’s still one of my go to sandwiches, and I can bet that I’ll be making one to take to the beach this weekend.
But I digress, as a “grown up” now I have discovered meat and cheese are not always the best choices, and they do need a little something now and then to liven them up. (Or make them more acceptable to my waistline) And what better way to hide my meat and cheese then in a bed of vegetables and pasta! I came across this recipe last summer when looking for something light and filling for our summer neighbor night. I was not disappointed. I added a few more vegetables from my CSA box which I encourage you to do as well!! Enjoy!
Peppery Monterey Jack Pasta Salad
- 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
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.
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