Peppery Monterey Jack Pasta Salad

6 ounces uncooked acini di pepe pasta (about 1 cup) 2¼ cups diced plum tomato (about 14 ounces) ⅓ cup capers, rinsed and drained ¼ cup finely chopped red onion ¼ cup sliced pickled banana peppers ¼ cup chopped fresh parsley 2 tablespoons cider vinegar 1 tablespoon extra-virgin olive oil ½ teaspoon dried oregano ⅛ teaspoon salt 2 ounces Monterey Jack cheese, cut into ¼-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.