Capellini Asiago Salad by Wegman's

Submitted by CHEF GRPA

"This caught my eye last night and the employee behind the counter gave us a taste. Wow! Just enough jalapeno for flavor. Not hot. We will split it for lunch today. Now to see if I can make a similar dish for a large party on Thursday! It's way too expensive for a large batch. I think I will use a large grate for the asiago instead of the chunks. They have the best asiago in the cheese section.....Great tasting, super easy and quick to make. AT 180 Calories:"

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 13 cups

ingredients

• 1 lb italian classics capellini, broken in thirds
• 8 ounces asiago cheese, pressato 1/4-inch dice (Cheese Shop)
• 2 cups tomatoes, bruschetta (Mediterranean Bar)
• 4 tablespoons chopped Italian parsley
• 2 tablespoons hot pepper, spread (Italian Classics)
• 1⁄4 cup basting oil
• salt and pepper

directions

1. 1.*Cook* pasta per pkg directions in large stockpot of boiling salted water. Drain and rinse with cold water.
2. 2. Combine pasta, cheese, bruschetta, parsley, hot pepper spread, and basting oil in large mixing bowl. Season with salt and pepper.
3. My Note: I made the sauce a few hours before dinner and marinated chicken tenders in it. As I brought the water to boil I sprayed a nonstick with olive oil spray and cleaned the sauce off the meat as best I could, then cooked the chicken almost all the way thru. Took it out, added the sauce to warm then cut the meat and added back inches
4. Update: Easy and quick! Substituted grated Asiago cheese for what's called for. Love the hot pepper spread in this dish. Added some baked tiapia for additional protein and added as chunks to top of salad.