Ingredients
Scale
- 3 cups whole-wheat fusilli
- ⅓ cup extra-virgin olive oil
- ⅓ cup vinegar (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 peperoncini
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook it as the package directs. Drain the pasta and move it to a large bowl. Let it cool for 10 minutes.
- While the pasta cooks, put the oil, vinegar, basil, shallot, lemon juice, salt, and pepper in a jar with a tight lid. Cover the jar and shake it until everything mixes well.
- Add the chickpeas, artichokes, tomatoes, onion, salami, mozzarella, and peperoncini to the pasta in the bowl. Toss to combine. Pour the vinaigrette over the salad and mix until everything is well coated.
Notes
- Cover the salad and refrigerate it for up to 1 day before you serve it.
- You can use different types of vinegar to change the flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: No-Cook (Vinaigrette), Stovetop (Pasta)
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 15mg