Jks Monterey Jack Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My original intention was to make a pasta caprese salad, but... then i detoured. Ingredients:
1 lb rigatoni noodles |
12 oz grape tomatoes |
8 oz watercress (leaves only) |
1/4 c chopped basil |
1 small shallot |
1 clove garlic |
2 lemons |
1/2 c olive oil |
8 oz monterey jack cheese |
salt & pepper |
Directions:
1. Bring water to boil an salt
2. add pasta
3. while pasta boils, prepare watercress, basil & dressing
4. remove watercress & basil leaves and set aside
5. mince garlic & shallot and add to a large mixing bowl
6. add olive oil & juice of 2 lemons & whisk
7. add grape tomatoes and stir
8. add watercress and basil and stir
9. when noodles are al dente, drain and immediately toss with dressing and vegetables
10. cover with saran wrap and let greens wilt
11. place cold monterey jack cheese in freezer
12. when greens are wilted remove cheese from freezer and dice in to small cubes
13. toss cheese with pasta, cover with saran wrap and let come to room temperature
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