Peppery Monterey Jack Pasta Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 371
Fat 11.6 g
Satfat 4.7 g
Monofat 5.3 g
Polyfat 1.4 g
Protein 16.6 g
Carbohydrate 51.7 g
Fiber 6.3 g
Cholesterol 21 mg
Iron 3.5 mg
Sodium 919 mg
Calcium 164 mg

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

Preparation

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.

Note:

Nancy Hughes,

April 2009