I’m not sure who first had the idea of portable cheese snacks but I for one love them! It seems every age enjoys them, cheese is something I always feel good about eating and feeding my family and they are just so darn cute!!
Have you seen the new Jarlsberg Minis? In the last 2 weeks, My family and I have enjoyed them at home, at the playground, up the mountains and even on the beach! We all seem to love the taste, texture and nuttiness that you get in each bite…they travel well and they are SO fun to open!
See my kids by the water….I snuck in a few minis while they frolicked in the surf! Shhh!
Even the seagulls wanted in on the cheesy goodness…..lol My kids made a run for it!
Those Jarlsberg Minis are satisfying and delicious! I have even quickly diced a bag full of them up to make a what-the-heck-can-I-make-as-a-side-for-dinner-with-what-I-have-on-hand-pasta-salad! And guess what…my husband was CRAZY for it!! Oh the irony…sometimes I plan and work really hard on a dish and my hubs is like…”eh…it was ok”. Ooooh boy is that man spoiled!
If you are looking for a quick yet flavorful pasta salad with a kick…here it is! I raided my fridge and pantry and found black olives, tomatoes and carrots, so in they went. I wanted a kick so I threw in some chopped pepperoncini and some red pepper flakes. To counteract that I added in a bunch of dices Jarlsberg Minis, seasoned it, grabbed some basil from out back and whall-lah!a fast and flavorful pasta salad!
If you would like the opportunity to win some Jarlsberg Minis for yourself, check out this fun Facebook Game and get yourself entered to do just that!! Good Luck!
I received samples of the new Jarlsberg Minis, however my opinion of their convenience, taste and uses are completely my own.
Pepperoncini & Jarlsberg Pasta Salad
1 pound Rigatoni (or your favorite pasta for pasta salad)
1 cup of diced grape tomatoes
1/2 cup chopped carrots
1/2 cup black pitted olives, sliced
1/2 cup to 1 cup of chopped 1 inch long segments of pepperoncini
1/2 cup freshly torn basil
1/4 cup grapeseed or olive oil
2 TBS of the pepperoncini juice
8 Jarlsberg Minis, quartered
Red pepper flakes to taste
Kosher salt & pepper to taste (or your favorite salt blend)
Cook your pasta according to package directions for al dente. Drain and run under cold water to cool. Toss with a small amount of olive oil and cover until ready to toss. Add in the remaining ingredients, toss and serve. If you are making this ahead of time, cover tightly and refresh with a slash of oil before serving.