I’ve got a delicious salad for you that is perfect for a summer potluck or just a quick, healthy lunch. You can customize the salad anyway you want…would be a perfect “throw in whatever you have in your fridge” salad!
Peppery Monterey Jack Pasta Salad (Serves 4)
Recipe adapted from Cooking Light, April 2009
6 oz. uncooked orzo (about 1 cup)
2 1/4 cups diced plum tomato
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 Tbsp. cider vinegar
1 Tbsp. extra-virgin olive oil
1/2 tsp. dried oregano
1/8 tsp. salt
2 oz. Monterey Jack cheese, cut into 1/4-inch cubes
1 (16 oz.) can navy beans, rinsed and drained
4 oz. chopped cooked chicken
1 garlic clove, minced
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.
Last night I went to Bunco at Jen’s house. I love Bunco…catching up with friends, wine and the food, of course! Jen outdid herself with a ton of fabulous eats!
There were a couple of tempting desserts too but I managed to avoid them. Thank you Jen for an awesome evening!!
Breakfast this morning was a toasted English muffin half with avocado, fried egg and half a grapefruit.
After I dropped the kiddos off at school, I went to spin class, followed by an appointment and then home for lunch.
I added some cucumber and red bell pepper to it this time. You really could throw anything into this salad!
Do you have a favorite pasta salad?