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Gazpacho Pasta Salad

Servings: 4


1/3 cup low-sodium chicken broth
2 tablespoons coarse-grain mustard
1/2 teaspoon black pepper
12 ounces farfalle (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 about 1-inch of green part
1 1/4 cups (5 ounces) Wisconsin Monterey jack with pesto cheese, cut into small chunks
1/3 cup chopped fresh Italian parsley
2 tablespoons grated Wisconsin asiago cheese

Cooking Directions:

In a small bowl, whisk together broth, mustard and pepper; set aside.

In a large serving bowl, combine pasta, tomatoes, pepper, green onions, Monterey jack with pesto cheese and parsley. Pour reserved dressing over top; toss well. Sprinkle with asiago before serving.

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