Yields
servings (serving size: about 1 1/2 cups)
Ingredients
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
Nutritional information
No nutrition information available
Instructions
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.