Peppery Monterey Jack Pasta Salad

From Cooking Light. I forgot to buy banana peppers, and it was still very good.

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

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.