Artichoke, Chickpea, Salami and Lemon Pasta

 


Artichoke, Chickpea and Salami Pasta 


1 lb. fusilli pasta or any short pasta

⅓ extra virgin olive oil

⅓ cup champagne or red wine vinegar

3 tbsp fresh chopped basil

1 tbsp chopped shallots

2 tbsp freshly squeezed lemon juice

¼ tsp each salt and pepper

1 15 ounce can of chickpeas, rinsed and drained

1 14 ounce can of artichoke hearts, drained and chopped

⅓ cup cubed salami

⅓ cup diced fresh mozzarella

⅓ cup chopped kalamata olives

5 ounces of arugula


Cook pasta according to package directions.  Drain pasta well and transfer to a large mixing bowl.


In a mason jar combine extra virgin olive oil, vinegar, basil, shallots, lemon juice, salt and pepper.  Place the lid on and shake until combined.


Add chickpeas, artichoke hearts, salami, mozzarella, kalamata olives and fresh arugula to the pasta.  Toss to combine. Add vinaigrette and mix until well coated. Serve.



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