INGREDIENTS

16 ounces rotini pasta (or pasta of your choice)

16 ounce can of chickpeas, drained and rinsed

1 cup salami, chopped

1 cup pepperoni, chopped

1 pint cherry tomatoes, sliced in half

6 ounces roasted red peppers, chopped

6 ounces artichoke hearts, halved

1/3 red onion, diced

1/3 cup pepperoncini, chopped

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

2 cups mozzarella cheese, cubed

1/4 cup fresh parmesan cheese, shredded

Dressing:

1/2 cup extra virgin olive oil

1/4 cup white wine vinegar

2 teaspoons honey

2 teaspoons fresh lemon juice

2 tablespoons fresh parmesan cheese

3 garlic cloves, minced

1 teaspoon dried parsley

1 teaspoon dried basil

1/4 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes, optional

Salt and pepper to taste

INSTRUCTIONS 

Cook the pasta according to package. Remove, drain and run cold water over it. Set aside.

In a large mixing bowl, combine the pasta, chickpeas, salami, pepperoni, cherry tomatoes, roasted red peppers, artichokes, red onion, pepperoncini, fresh basil, fresh parsley, mozzarella cheese and parmesan cheese. Gently toss to combine.

In a mason jar or salad dressing container, combine the extra virgin olive oil, white wine vinegar, honey, lemon juice, parmesan cheese, garlic, parsley, basil, oregano, crushed red pepper and salt and pepper. Whisk or shake to combine. Taste and adjust seasoning.

Pour the dressing over the salad and mix well to combine.



Ideally refrigerate 2 hours before serving. Enjoy!