yarn-wrapped letters [diy]

daisi - July 2, 2012

bikini bread

daisi - July 2, 2012

not your potluck’s pasta salad

daisi - July 2, 2012
IMG_2567
IMG_4220
IMG_4088

I love pasta salad. It’s basically a hodge-podge of anything you have in your fridge or pantry. That’s what I love about this recipe from My Recipes, it’s a unique combination that I would never put together in a “regular” pasta salad. Plus, it doesn’t have any mayo – which I know will make some of you happy!

Here’s what you’ll need:

  • 6 ounces uncooked acini di pepe pasta (about 1 cup)
  • 2 1/4 cups diced plum tomato
  • 1/3 cup capers, rinsed, drained & chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup sliced pickled banana peppers
  • 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
  • 6 radishes, sliced (optional)

Cook the pasta according to package directions, but omit the salt and fat. Drain and chill until cool to the touch.

Chop all of the ingredients and combine in a large bowl.

I doubled the recipe – big mistake. I had TONS of it!! Stir to combine all of the ingredients together.

Now add the pasta and stir some more.

Refrigerate and serve at your next potluck or picnic. Since there’s no mayo there’s no risk of leaving it out on the table.

 

not your potluck’s pasta salad
Recipe Type: side dish
Author: daisi
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
I love pasta salad. It’s basically a hodge-podge of anything you have in your fridge or pantry. That’s what I love about this recipe from My Recipes , it’s a unique combination that I would never put together in a “regular” pasta salad. Plus, it doesn’t have any mayo – which I know will make some of you happy!
Ingredients
  • 6 ounces uncooked acini di pepe pasta (about 1 cup)
  • 2 1/4 cups diced plum tomato
  • 1/3 cup capers, rinsed, drained & chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup sliced pickled banana peppers
  • 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
  • 6 radishes, sliced (optional)
Instructions
  1. Cook the pasta according to package directions, but omit the salt and fat. Drain and chill until cool to the touch.
  2. Chop all of the ingredients and combine in a large bowl.
  3. Add the pasta and stir to combine.
Pin It

Leave a comment