Monterey Pasta Salad

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Adapted from Cooking Light

Chef’s Notes: For years I was forbidden to make pasta salad. Obviously it was a staple in SmithCale’s home growing up, and after 2 decades he was a little burnt out. So I waited over 4 years before I made one. He welcomes my pasta salad.

Plan of Attack:

1. Boil pasta

2. Mix & Chill

Ingredients for 2:

½ C acini di pepe pasta, cooked according to package directions

¾ C golden cherry tomatoes, halved

¼ C red onion, chopped

1/8 C pickled peperoncinis, chopped

1 Tbsp squeezy parsley

1 Tbsp apple cider vinegar

½ Tbsp olive oil

¼ tsp dried oregano

Pinch of salt

1 oz shredded Monterey Jack cheese

1.5 oz salami, chopped

½ C pinto beans (or white beans), rinsed and drained

1 garlic clove, minced

Instructions:

1. Boil pasta according to package directions
2. In a bowl combine all ingredients
3. Cover & Chill for at least 4 hours or overnight
4. Enjoy!

I was really thrilled to have a new magazine waiting for me when we got home Sunday. I needed some fresh inspiration!

So we made the Toasted Chickpea & Apricot Salad. The only thing I changed was we used spinach instead of arugula.

Another last bit of excitement, we had our first cherry tomato from the garden last night!

Food for Life,

the SupperSmiths, forging one meal at a time