Peppery Monterey Jack Pasta Salad

Name: Peppery Monterey Jack Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters ounces uncooked acini di pepe pasta (about; 59 milliliters sliced pickled banana peppers; 454 grams navy beans, rinsed and drained; 79 milliliters capers, rinsed and drained; 2 Tbsps cider vinegar; 59 milliliters chopped fresh parsley; 1 garlic clove, minced; 57 grams Monterey Jack cheese, cut into 1/4-inch cubes; 1 Tbsp extra-virgin olive oil; 1 teaspoons dried oregano; 397 grams 1/4 cups diced plum tomato (about; 59 milliliters finely chopped red onion; 28 grams salami, chopped; 0 teaspoons salt

Peppery Monterey Jack Pasta Salad might be just the main course you are searching for. This recipe serves 4. One serving contains 419 calories, 20g of protein, and 12g of fat. If you have onion, salami, capers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

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

Ingredients you will need

Pasta

Salt

Drain.

Combine tomato and remaining ingredients in a large bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

Add pasta to tomato mixture, tossing well to combine.

Ingredients you will need

Tomato

Pasta

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.

Ingredients you will need

Ground Black Pepper