Italian Salad and Dressing
Ingredients:
- ditalini pasta, uncooked - 1 cup
- chopped romaine hearts - 3 cups
- chickpeas, drained - 15 ounce can
- marinated artichoke hears, drained, chopped - 7.5 ounce jar
- grape tomatoes, quarted - 1 cup
- cubed salami - 1 cup
- cubed Provolone - 1 cup
- chopped cucumber - 3/4 cup
- mini pepperoni - 1/2 cup
- sliced green onions - 1/2 cup
- pepperoncini peppers - garnish
- dressing --
- red wine vinegar - 1/2 cup
- honey - 2 T
- Dijon mustard - 1 T
- dry Italian seasoning - 1 tsp
- garlic, minced - 2 cloves
- salt and pepper - to desired taste
- olive oil - 1/2 cup
Instructions:
Prepare dressing -- in a blender, combine vinegar, honey, mustard, seasoning, garlic, salt and pepper. Blend to combine. Slowly stream olive oil to emulsify.
Prepare salad -- cook pasta in boiling salted water until al dente, drain, cool.
In a bowl, combine romaine, chickpeas, artichoke, tomatoes, salami, provolone, cucumber, pepperoni and green onions. Add in the cooled pasta. Add in the dressing and toss to coat.
Garnish top of salad with a few whole pepperoncini peppers
