Artichoke, chickpea & mozzarella pasta salad
Discover a tantalizing blend of tender artichokes, hearty chickpeas, and creamy mozzarella in this delectable pasta salad. Perfect for a flavorful culinary experience.
Ingredients:
- 3 cups whole-wheat fusilli
- ⅓ cup extra-virgin olive oil
- ⅓ cup vinegar, such as 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 (430g) can chickpeas, rinsed
- 1 (400g) 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 pepperoncini
Instructions:
- Start by heating a sizable pot of water until it reaches a boiling point. Next, put in the pasta and cook as per the instructions on the package. Once ready, drain the pasta and transfer it to a spacious bowl. Allow it to cool down for approximately 10 minutes.
- In the meantime, mix together oil, vinegar, basil, shallot, lemon juice, salt, and pepper in a jar with a securely fitting lid. Close the lid and shake the jar vigorously until all the ingredients are thoroughly mixed.
- Combine chickpeas, artichokes, tomatoes, onion, salami, mozzarella, and pepperoncini with the pasta in the large bowl. Gently mix everything together. Pour in the vinaigrette and toss until the ingredients are evenly coated.
Summary:
- Calories: 3306 kcal
- Fat: 135 g
- Protein: 122 g
- Carbs: 400 g
- Potassium: 3877 mg
- Magnesium: 603 mg