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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 371
  • Fat: 11.6g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.6g
  • Carbohydrate: 51.7g
  • Fiber: 6.3g
  • Cholesterol: 21mg
  • Iron: 3.5mg
  • Sodium: 919mg
  • Calcium: 164mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. 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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