Acini di Pepe Pasta Salad

This is one of my husband's favorite cold pasta salads and when dieting, you can fit it in for 371 calories per 1-1/2-cup sized serving!  You can go for half a serving at 3/4 cup for 186 calories as a side as well!

You can sub in any small pasta shapes if you can't find acini di pepe, such as tiny ditalini!

I am not sure why I couldn't get a more appetizing photo with my cell phone as it was nighttime when I needed to take the photo in some fluorescent lighting and the roma tomatoes weren't quite as picture-worthy red.

This requires a little more prep work than I would normally like, but again, if you do it all up front while your pasta is boiling, it will all be ready to assemble by the time the pasta is ready to drain!

This makes a good passing dish if you need to know your calories in advance too!  It has salami, cheese, and beans bringing in some protein so you aren't left feeling a little empty!

Ingredients:

6 oz uncooked acini di pepe pasta (about 1 cup)
2-1/4 c diced plum tomato
1/3 c capers, rinsed and drained
1/4 c finely chopped red onion
1/4 c sliced pickled banana peppers (few in calories so feel free to add a few more!), chop coarsely
1/4 c chopped fresh parsley
2 Tbs cider vinegar
1 Tbs extra virgin olive oil
1/2 tsp dried oregano
1/8 tsp salt
2 oz Monterey Jack Cheese, cut into 1/2" cubes
1 (16-oz) can of navy beans, rinsed and drained
1 oz salami, chopped
1 garlic clove, minced

Instructions:

Get your pasta cooking according to package directions.  While pasta is cooking prep the remaining ingredients throwing all except the oil and vinegar into a bowl.  Once all ingredients are in the bowl mix up the oil and vinegar well and pour into bowl tossing to coat.  Add in the pasta and toss to coat again. That's it!  All done!  Garnish with some whole pepper rings for presentation!

Nutritional Information:  Calories 371, Fat 11.6 g (sat 4.7, poly 1.4 g, mono 5.3 g), protein 16.6 g, Carb 51.7 g, Fiber 6.3 g, Chol 21 mg, Iron 3.5 mg, Sodium 919 mg, Calcium 164 mg