Gazpacho Pasta Salad with Pepper Jack

Makes 4 servings.

Ingredients:

  • 1/3 cup low-sodium chicken broth
  • 2 Tbsp. 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-inch of green part)
  • 1/3 cup fresh Italian parsley, chopped
  • 1-1/4 cups Pepper Jack cheese, diced
  • 2 Tbsp. Asiago cheese, shredded

Instructions:

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.