Pepper Jack Pasta Salad

Considering how often I make this, it's a wonder that I haven't posted it before.  This has become my absolute favorite "go-to" side dish for parties, barbecues, or if I just want to eat it for lunch all week (which happens, often).  This salad is packed with a delightfully tangy punch, and for some reason, I just love eating those little tiny Acini Di Pepe.  They tickle my mouth!  It makes me giggle!

Pepper Jack Pasta Salad
Adapted from Cooking Light April 2009

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
2 ounces Pepper 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

Directions

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.