Forever in search of the quick weeknight meal that is tasty and nutritious, I thought I'd give this recipe a try. The ingredients sounded intriguing, and I figured with my own spin I could create something that we'd enjoy. Hunter liked this one way more than I did, perhaps because salami is a man's food? Don't get me wrong - this one tastes fresh and has a subtle kick to it like we love so much, but I just didn't get that "wow" factor that I count on with my recipes. Hunter, however, was already looking forward to lunch tomorrow when he gets to eat the leftovers. I typically don't blog about things that I don't love, but if he feels passionate enough, I figured it was worth sharing. It's definitely an easy weeknight meal - so here you go!
Banana Pepper Pasta with Salami
Modified from Cooking Light
Makes 4 servings
1/2 lb uncooked short grain pasta (such as bowtie)
1 package grape tomatoes, halved
1/3 cup capers, rinsed and drained
1/4 cup finely chopped red onion
1/2 cup sliced pickled banana peppers
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh oregano
1/4 teaspoon salt
2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
2 ounces Lite Brie cheese, cut into cubes
1 (16-ounce) can pinto beans, rinsed and drained (or navy or garbanzo)
3 ounces salami, chopped
1 garlic clove, minced
Juice of 1 lemon
1 teaspoon crushed red pepper
1/2 teaspoon freshly cracked black pepper
1. Cook pasta according to package directions. Drain.
2. Combine tomato and remaining ingredients in a large bowl. Add hot drained pasta to tomato mixture, tossing well to combine. Serve while warm.