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 pasta and cook according to package directions. Drain and transfer to a large bowl. Let cool for 10 minutes.
- 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 peperoncini to the pasta in the large bowl. Toss to combine.
- Add the vinaigrette to the pasta mixture and mix until everything is well coated.
Notes
- You can substitute the whole-wheat fusilli with regular fusilli or another short pasta.
- For a vegetarian version, omit the salami.
- This salad tastes best after chilling for at least one hour to allow the flavors to blend.
- Shake the vinaigrette again just before adding it to the salad to re-emulsify.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except pasta)
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg