Ingredients
Units
Scale
- 12–ounce tricolor pasta
- 1–15-ounce can, no-added salt, chickpeas
- 3/4 cup grape tomatoes, cut in half
- 1/2 cup pepperoncini, sliced
- 1/2 cup black olives, sliced
- 1 cup sliced mini-peppers
- 1/2 cup shredded Parmesan cheese
- 1/2 cup mozzarella balls
- 2/3 cup Italian salad dressing (full recipe)
Instructions
- Boil pasta: Bring a large pot of water to boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain, let cool, and add to a large mixing bowl.
- Make your dressing: In a small bowl/jar, add all your ingredients and shake vigorously. OR add all ingredients minus the olive oil. Slowly whisk in the olive oil as this will allow for the dressing to emulsify (and not separate). Set aside.
- Prep all the other ingredients: cut your tomatoes, slice your olives, peppers, pepperoncini. Grate your parmesan cheese. Drain your canned chickpeas.
- Toss the pasta salad. To the large mixing bowl that has your pasta, add the tomatoes, mini peppers, black olives, pepperoncini, chickpeas, mozzarella, and Parmesan. Toss to combine.
- Dress the salad. Pour the dressing over the pasta and toss to coat. Refrigerate for 30 minutes, allow the pasta to soak up the dressing and really let the flavors marry together.
- Serve. Eat and enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Sides