Peppery Monterey Jack Pasta Salad

Ingredients

• 2 tablespoons cider vinegar
• ¼ cup sliced pickled banana peppers
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• ¹/₃ cup capers, rinsed and drained
• 1 (16-ounce) can navy beans, rinsed and drained
• 2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
• + 7 more ingredients
• • 1 tablespoon extra-virgin olive oil
  • ¹/₈ teaspoon salt
  • ½ teaspoon dried oregano
  • 2 ¼ cups diced plum tomato (about 14 ounces)
  • 6 ounces uncooked acini di pepe pasta (about 1 cup)
  • 1 garlic clove, minced
  • 1 ounce salami, chopped

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 fresh...

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