Ingredients:

  • 8 oz Chickpea or Lentil Rotini
  • 4 oz Uncured Turkey Pepperoni, halved
  • 4 oz Lean Genoa Salami, julienned
  • 1 cup Low-fat Mozzarella pearls
  • 1 can (15 oz) Chickpeas, rinsed and drained
  • 1 Large Red Bell Pepper, finely diced
  • 1/2 Red Onion, thinly sliced into half-moons
  • 1 cup Cherry Tomatoes, halved
  • 1/2 cup English Cucumber, quartered and sliced
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tbsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Crushed Red Pepper Flakes
  • Salt and Cracked Black Pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pulse-based pasta and cook for exactly 8 minutes. Drain and immediately rinse with cold water to stop the cooking process and maintain firmness.
  2. In a small mason jar or bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, red pepper flakes, salt, and pepper. Shake or whisk vigorously until emulsified.
  3. In a large mixing bowl, combine the cooled pasta, turkey pepperoni, julienned salami, mozzarella pearls, and drained chickpeas.
  4. Add the diced bell pepper, red onion, cherry tomatoes, cucumber to the pasta mixture.
  5. Pour the vinaigrette over the salad and toss thoroughly to ensure the dressing coats every ingredient. Serve immediately or refrigerate for 10 minutes to allow flavors to meld.