Peppery Monterey Jack Pasta Salad

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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

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