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  • Prep Time
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  • Cook Time
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  • Servings
    4

Gazpacho Pasta Salad with Pepper Jack

Main Ingredients: Pasta

Yield: 4 servings

Ingredients

  • 1/3 c. low-sodium chicken broth
  • 2 tablespoons coarse-grain mustard
  • 1/2 tsp. black pepper
  • 1 pkg. (12 oz.) bow-tie pasta, cooked, drained, rinsed and cooled
  • 12 yellow pear tomatoes
  • 8 cherry tomatoes, quartered
  • 1 orange bell pepper, seeded and chopped
  • 4 green onions, thinly sliced (white and 1" of green part)
  • 1/3 c. fresh Italian parsley, chopped
  • 1-1/4 cups pepper jack cheese, diced
  • 2 tablespoons Asiago cheese, shredded

Directions

  1. In a small bowl, whisk together broth, mustard and pepper set aside. In a large serving bowl, combine pasta, tomatoes, pepper, green onions, parsley and pepper jack cheese. Pour on dressing and toss well. Sprinkle with Asiago cheese before serving.

STELLA PRODUCTS USED IN THIS RECIPE

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