Peppery Monterey Jack Pasta Salad Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Cooking Light APRIL 2009

Yield: 4 servings (serving size: about 1 1/2 cups)
Prep time:20 Minutes

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.

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

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Peppery Monterey Jack Pasta Salad recipe