Peppery Monterey Jack Pasta Salad

• 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
• 2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
• 1 (16-ounce) can navy beans, rinsed and drained
• 1 ounce salami, chopped
• 1 garlic clove, minced

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.
3. 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.

acini, tomato, capers, red onion, banana peppers, parsley, cider vinegar, extravirgin olive oil, oregano, salt, cheese, navy beans, salami, garlic

Taken from www.myrecipes.com/recipe/peppery-monterey-jack-pasta-salad (may not work)