1/2 c red wine vinegar
2 T honey
1 T Dijon mustard
1 t dry Italian seasoning
2 cloves garlic, minced
salt and pepper
1/2 c olive oil
In a blender, combine vinegar, honey, mustard, seasoning, garlic, salt and pepper, blend together. Slowly pour in olive oil, pour dressing into a jar and shake until combine and slightly thickened.
1 c ditalini pasta or pasta of choice – cook, drain, rinsed in cold water
3 c chopped romaine hearts
15 ounce can chickpeas, drained
7.5 ounce jar marinated artichoke hearts, drained and chopped
1 c grape tomatoes, quartered
1 c cubed salami
1 c cubed Provolone
3/4 c chopped cucumber
1/2 c mini pepperoni
1/2 c sliced green onions
whole pepperoncini peppers (optional)
In a bowl, combine romaine, chickpeas, artichoke hearts, tomatoes, salami, provolone, cucumber, pepperoni and green onions; add cooled pasta. Pour dressing over salad and toss. If desired top salad with pepperoncini peppers.
