Ingredients
- 1 box short pasta noodle
- 1 can chickpeas rinsed and drained
- 1 package salami
- 1 package mini bocconcini or mozzarella pearls
- 1/2 cup olives diced
- 1/2 cup pepperoncini diced
- 5 leaves fresh basil diced
For the dressing:
- 1/4 cup olive oil
- 3 tbsp balsamic or red wine vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 garlic clove grated
- 2 tbsp Parmesan grated
- 1 tbsp mayo optional
- 1 tsp Italian seasoning
Instructions
- Cook the pasta according to package directions.
- Drain and rinse under cold water to cool completely.
- While the pasta cooks, prepare the other ingredients: chop the salami, drain and rinse the chickpeas, halve the bocconcini or mozzarella pearls, slice the olives, drain the pepperoncini, and chiffonade the fresh basil.
- In a small bowl whisk together the olive oil, balsamic or red wine vinegar, honey, Dijon mustard, grated garlic, grated Parmesan, mayo (if using), and Italian seasoning until well combined.
- Add the cooled pasta, chickpeas, salami, mozzarella, olives, pepperoncini, and basil to a large bowl.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 3 days — the flavors get even better as it sits!
Notes
- Make it ahead — this salad tastes even better after a few hours in the fridge as the flavors meld together.
- Use any short pasta you love — rotini, penne, farfalle, or fusilli all work great.
- Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of olive oil to refresh before serving. Option to serve over a bed of arugula.
- To keep it vegetarian, simply skip the salami or swap it for roasted red peppers or artichoke hearts.
- Double the batch — it disappears fast at gatherings!