Peppery Monterey Jack Pasta Salad
What better way to hide my meat and cheese obsession then in a bed of vegetables and pasta! I came across this recipe last summer when looking for something light and filling for our summer neighbor night. I was not disappointed. I added a few more vegetables from my CSA box which I encourage you to do as well!! Enjoy!
Ingredients
- 6 ounces Acini Di Pepe
- 2 ¼ cups dice Roma Tomato
- ¼ cups drain Sliced Banana Peppers, Canned
- ⅓ cups drain Capers
- ¼ cups dice Onion, Red
- ¼ cups chop Parsley, Fresh
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Olive Oil
- ½ teaspoons Oregano, Dried
- ⅛ teaspoons Salt
- ½ cups dice Monterey Jack Cheese
- 1 ¾ cups drain and rinse Navy Beans, Canned
- 1 ounce Hard Salami, Sliced
- 1 teaspoon mince Garlic, Cloves
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions, omitting salt and fat.
- 518290 Upgrade to a paid membership 81459 to unlock all instructions 12002
- 7182651 Upgrade to a paid membership 8789 to unlock all instructions 48291
- 4205007 Upgrade to a paid membership 28889 to unlock all instructions 14952
- 1423034 Upgrade to a paid membership 25081 to unlock all instructions 52541
- 1303731 Upgrade to a paid membership 79354 to unlock all instructions 29315
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5496253 Upgrade to a paid membership 95409 to unlock all instructions 10309
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions, omitting salt and fat.
- Drain.
- Combine tomato and remaining ingredients in a large bowl.
- Add pasta to tomato mixture, tossing well to combine.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 430
- Total Fat
- 12g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 20mg
- Sodium
- 1496mg
- Total Carbohydrates
- 62g
- Fiber
- 8g
- Sugar
- 4g
- Protein
- 20g
- WW Freestyle
- 9