Wednesday, April 29, 2015

145.8...Peppery Monterey Jack Pasta Salad

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!

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Peppery Monterey Jack Pasta Salad (Serves 4)

Recipe adapted from Cooking Light, April 2009

Ingredients:

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

Directions:

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. 

Printable Recipe

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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!

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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. 

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After I dropped the kiddos off at school, I went to spin class, followed by an appointment and then home for lunch.

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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?

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