Peppery Monterey Jack Pasta Salad

Ingredients

• 1 cup pasta uncooked
• 0.3 cup pepperoncini peppers sliced
• 0.3 cup pepperoncini peppers sliced
• 16 ounce navy beans rinsed drained canned
• 0.3 cup capers rinsed drained
• 2 tablespoons apple cider vinegar 
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 2 ounces monterrey jack cheese cut into 1/4-inch cubes
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 teaspoon oregano dried
• 14 ounces plum tomatoes diced
• 0.3 cup onion red finely chopped
• 1 ounce genoa salami chopped
• 0.1 teaspoon salt 

Equipment

• bowl
• oven

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain.
3. Combine tomato and remaining ingredients in a large bowl.
4. Add pasta to tomato mixture, tossing well to combine.
5. 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.
6. Bake according to package directions.