✤6 oz (168g) acini di pepe pasta
✤14 oz cherry tomatoes, halved
✤1/3 cup (80g) capers, rinsed and drained
✤1/4 cup (~40g) red onion, finely chopped
✤1/4 cup (~38g) banana peppers, sliced
✤1/4 cup fresh parsley, chopped
✤2 tbsp apple cider vinegar
✤1 tbsp olive oil
✤1/2 tsp oregano
✤Pinch of salt
✤2 oz (56g) monterey jack cheese, cut into tiny cubes
✤16 oz cooked navy beans
✤1 oz nitrate-free salami, chopped (can be omitted to make vegetarian)
✤1 clove garlic, minced
❖Cook the pasta according to package directions, drain, and briefly rinse with cold water. Drain well.
❖In a large bowl, combine all ingredients, tossing well to combine.
