Peppery Monterey Jack Pasta Salad

I love pasta salads and make them year round.  Most people give them up once fall arrives.  They are easy to throw together and make a great lunch for the week.  This Peppery Monterey Jack Pasta Salad is one of my favorites.  You have your carbs, veggies, dairy and meat all in one, PERFECT meal!   This also only takes about 25 minutes from start to finish and will get you about 8 good servings.  This receipie was passed down from my mother in law and one of my husbands favorites as well! To get started you will need......

* 8 oz. Mini Bow Tie Pasta
* 2 1/4 Cups Diced Plum Tomatoes
* 1/3 Cup Capers (rinsed and drained)
* 1.4 Cup Banana Peppers (sliced)
* 2 TBSP. Cider Vinegar
* 1 TBSP. Extra Virgin Olive Oil
* 1/2 TSP. Dried Oregano
* 1/8 TSP. Salt
* 3 oz.Pepper Jack Cheese (shredded)
* 1 oz. Salami (Chopped)
* 1 Garlic Clove (Minced)


Once you have everything prepped and ready to go it is quite simple, first cook the pasta, drain and set aside. Next combine all other ingredients in a large bowl, add pasta, stir and Enjoy!

Parmasan Pasta Salad

So last night I was starving when I got home from work and wasn't really in the mood for any meat!  My husband cooked himself some delish chicken but while we waited I through together a quick on the spot pasta salad with what we had in the house.  I love using Barilla Veggie Pasta.  You get a full serving of veggies in each serving without having to add in the extra's.

Once this was done cooking I drained the pasta and tossed it with some EVOO.  I added a few shakes of grated parmesan cheese, that melted right into the warm pasta, a little parsley and a little basil.  I finished it up with 1 can of sliced black olives and sea salt.  For throwing something together at the last minuted it was absolutely delish and my husband agreed! Had to write about this one to make sure I never forget how to make it!