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Ingredients
Salad
1 Cup ditalini pasta
3 Cups chopped romaine lettuce
1 (15 oz) Can chickpeas, drained
1 Cup summer sausage, cubed
1 Cup Provolone or Mozzarella cheese, cubed
1 Cup cherry or grape tomatoes, halved
1 Cup marinated artichoke hearts, drained & chopped
1/4 Cup black or pimento stuffed olives, halved
1/2 Cup diced green onions
Dressing
1 Tablespoon Dijon mustard
2 Tablespoons honey
2 Garlic cloves, minced
1 Teaspoon dried Italian seasoning
1/4 Teaspoon kosher salt
1/8 Teaspoon pepper
1/2 Cup red wine vinegar
1/2 Cup extra-virgin olive oil
Instructions
Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
In a large bowl, add the cooked pasta, Romaine, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, and green onions.
In a medium bowl, whisk together all the ingredients for the dressing, except the olive oil. Then slowly stream in the olive oil to emulsify. (Alternatively, you can place all the ingredients in a jar with a lid and shake until completely combined and thickened)
Drizzle over all the salad ingredients and gently toss to coat.
Serve immediately or chill for an hour and enjoy!