Really good, unique. I couldn't find navy beans (c'mon Safeway!) so I used white beans. I couldn't help but think some artichoke hearts would add something. Maybe next time. This would be a great salad to take to a picnic or BBQ party.
Peppery Monterey Jack Pasta Salad
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.
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- 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
- 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.
- 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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