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Peppery Monterey Jack Pasta Salad
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
Instructions
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.
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RECIPE FACTS

Servings: servings (serving size: about 1 1/2 cups)

Nutritional information per serving

No nutrition information available

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