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Peppery Monterey Jack Pasta Salad

Peppery Monterey Jack Pasta Salad
Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 20 mins
Yield

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

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

Nutrition 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

How to Make It

  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.