Capellini Asiago Salad by Wegman's

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 13 cups
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    cup basting oil
  • salt and pepper
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DIRECTIONS

  • 1.*Cook* pasta per pkg directions in large stockpot of boiling salted water. Drain and rinse with cold water.
  • 2. Combine pasta, cheese, bruschetta, parsley, hot pepper spread, and basting oil in large mixing bowl. Season with salt and pepper.
  • 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
  • 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.
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