Artichoke, Chickpea & Mozzarella Pasta Salad
Ingredients
3 cups whole-wheat fusilli
⅓ cup extra-virgin olive oil
⅓ cup vinegar, such as red-wine, champagne, white balsamic or rice
3 tablespoons chopped fresh basil
2 tablespoons finely chopped shallot
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 (15 ounce) can chickpeas, rinsed
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup halved cherry tomatoes
½ cup slivered red onion
⅓ cup cubed salami
⅓ cup diced fresh mozzarella cheese
⅓ cup sliced pepperoncini
Directions
Bring a large pot of water to a boil. Add pasta; cook according to package directions. Drain; transfer to a large bowl and let cool for 10 minutes.
Meanwhile, combine oil, vinegar, basil, shallot, lemon juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.
Add chickpeas, artichokes, tomatoes, onion, salami, mozzarella and pepperoncini to the pasta in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.
To make ahead
Cover and refrigerate for up to 1 day.