We’re giving this picnic classic a serious flavor boost with the unexpected star of the show—Salt and Pepper Wagyu Beef Jerky. Tender, seasoned jerky meets crisp veggies, al dente pasta, and a zingy dressing for a high-protein twist that turns heads (and taste buds).
Pasta Salad:
- 2.2oz bag of Salt & Pepper Wagyu Beef Jerky (chopped)
- 8oz dried chickpea pasta (about 2 cups)
- 1 red bell pepper (de-seeded/chopped)
- 1 orange bell pepper (de-seeded/chopped)
- 1 cucumber (diced)
- 1 cup cherry tomatos (quartered)
- 1/2 red onion (diced)
- 1 1/2 cups arugula (chop if desired)
- 4oz feta cheese
Dressing:
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 3 tbsp lemon juice
- 1 tsp dijon mustard
- Red pepper flakes (if desired)
- Salt and pepper, to taste
Directions:
Boil water in a medium pot and cook pasta according to the package until al dente. Strain the pasta and run it under cold water to cool. Make the dressing by combining all ingredients in a small bowl and whisking together. Set aside.
Add the bell peppers, cucumber, tomatoes, red onion, arugula, feta cheese, and Salt & Pepper Wagyu Beef Jerky to the cooled pasta. Pour the dressing and lightly toss together. Adjust seasoning as preferred. Best served cold out of the fridge or serve immediately!