Italian Chopped Pasta Salad

Italian Chopped Pasta Salad

Prep Time: 30 - 45 minutes

Cook Time: 10 - 12 minutes

Servings: 6

Ingredients:

Red wine vinaigrette

• ¼ cup red wine vinegar
• ¼ cup lemon juice
• 1 tbsp dijon mustard
• 1 tsp dried oregano
• ¼ tsp chili flakes
• 1 garlic clove, finely minced or grated
• 1 tsp honey
• Salt and pepper, to taste

Pasta salad

• ½ pound small shaped pasta (I like using elbow, orecchiette, or pipe rigate)
• 1 14 oz can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, chopped
• 1 small shallot, finely diced
• ½ cup olives, chopped
• 1 cup artichoke hearts, chopped
• 4-5 pepperoncini, chopped
• 1 cup basil leaves
• 1 cup small mozzarella pearls, drained
• 1 cup chopped cucumber
• 8 oz peppered salami, chopped
• Olive oil, for coating the pasta
• Salt

Directions:

1. RED WINE VINAIGRETTE: Put all the dressing ingredients in a large jar and shake to combine. Adjust to taste with more salt and pepper.
2. PASTA SALAD: Boil the pasta according to package instructions in heavily salted water. Drain, then place the pasta back into the pot and drizzle lightly with olive oil. Toss to combine and set aside to cool.
3. Add the cooled pasta, chickpeas, tomatoes, shallot, olives, artichoke hearts, pepperoncini, basil, mozzarella, cucumber, and salami to a large bowl. Pour in ¾ of the vinaigrette and toss to combine. Add more dressing as needed (the pasta tends to soak it up with time). Serve and keep in the fridge for up to a week.