Italian Pasta Salad

Name: Italian Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 16 ounces rotini pasta {or pasta of your choice}; 1 - 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 pepperoncinis (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); 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

As the weather gets warmer easy pasta salads are the perfect addition to picnics and summer get togethers. This Italian Pasta Salad is always a crowd favorite loaded with chickpeas, artichokes, roasted red peppers, pepperoni, salami, mozzarella and Parmesan cheese.

Prep20 min
Cook10 min
Total30 min
Makes8 servings
Calories598

Ingredients

8 servings

For the pasta salad

16 ounces rotini pasta {or pasta of your choice}
1 - 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 pepperoncinis (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)

For the 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

Method

1
Cook the pasta according to package. Remove, drain and run cold water over it. Set aside.
2
In a large mixing bowl combine the pasta, chickpeas, salami, pepperoni, cherry tomatoes, roasted red peppers, artichokes, red onion, pepperoncinis, fresh basil, fresh parsley, mozzarella cheese and parmesan cheese. Gently toss to combine.
3
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.
4
Pour the dressing over the salad and mix well to combine.
5
Ideally refrigerate 2 hours before serving. Enjoy!

Notes

Make it ahead: Assemble up to 24 hours in advance and refrigerate. Hold back about 1/4 of the dressing and stir it in just before serving. Stores well for up to 3 days in an airtight container. Fresh mozzarella note: If using fresh mozzarella instead of block, add it right before serving so it doesn't get watery. Dressing tip: The honey-lemon balance in the homemade dressing is what sets this apart from bottled. Don't skip the lemon juice, it brightens the whole salad. Pasta shape tip: Short ridged pasta like rotini, fusilli, or penne holds onto the dressing best. Avoid long pasta shapes.