1. Cook pasta according to package directions. While pasta cooks, heat a frying pan without oil or butter and toast the pine nuts 4 minutes or until brown and lightly toasted. Allow to cool on a plate.
2. Cut the pepper in a large dice. Halve the cucumber lengthwise and remove the seeds with a teaspoon. Cut the flesh into slices. Chop the salami and add to a bowl with the peas, pepper and cucumber.
3. Zest the lime and squeeze the juice into the bowl. Drain the pasta and toss with the vegetables and olive oil. Chop the mint and toss with the pasta. Season with salt (in moderation) and pepper. Top with bocconcini and pine nuts. Serve warm or at room temperature.
Per serving: 737 calories, 45g fat, 13g saturated fat, 59mg cholesterol, 726mg sodium, 57g carbohydrate, 6g fiber, 5g sugar, 29g protein