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.
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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
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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.