_{Photo by Randy Mayor; Styling by Leigh Ann Ross}

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 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

Preparation

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 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.

Serves 4 

Borrowed from Cooking Light, April 2009