Peppery Monterey Jack Pasta Salad

By calypan

Ingredients

• 6 ounces uncooked acini di pepe pasta (about 1 cup)
• 2 1/4 cups diced plum tomato (about 14 ounces)
• 1/3 cup capers, rinsed and drained
• 1/4 cup finely chopped red onion
• 1/4 cup sliced pickled banana peppers
• 1/4 cup chopped fresh parsley
• 2 tablespoons cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
• 1 (16-ounce) can navy beans, rinsed and drained
• 3-4 ounces salami or ham, chopped
• 1 garlic clove, minced

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.

Asiago breadsticks: Combine 1/2 cup grated Asiago cheese, 1 tablespoon sesame seeds, and 1 teaspoon freshly ground black pepper in a small bowl. Separate 1 (7-ounce) can refrigerated breadstick dough to form 8 sticks; roll each breadstick in cheese mixture. Bake according to package directions