Fusilli Pasta Salad with Olives, Pepper Drops, and Dijon Vinaigrette

Kickoff picnic season with a bold and flavorful fusilli pasta salad. Springy whole-wheat noodles take on green olives, tangy pepper drops and tender chickpeas in this cold pasta masterpiece.

INGREDIENTS

• Pasta Salad:
• 1 (1-pound) bag DeLallo Organic Whole Wheat Fusilli
• 1 (4.3-ounce) jar DeLallo Sweet & Tangy Pepper Drops, drained reserving liquid
• 1 (5.3-ounce) jar DeLallo Pitted Castelvetrano Olives, drained and halved
• 1 (14-ounce) can DeLallo Imported Chickpeas, drained
• 1 small red onion, thinly sliced
• 10 ounces arugula or spring greens
• 1 (2-ounce) jar DeLallo Pignoli Pine Nuts, toasted
• Fresh Saviola Imported Parmigiano Reggiano D.O.P. Wedge, shredded
• Vinaigrette:
• ¾ cup DeLallo Extra Virgin Olive Oil
• ¼ cup DeLallo Golden Balsamic Vinegar
• Liquid from jar of DeLallo Sweet & Tangy Pepper Drops
• 1 teaspoon DeLallo Dijon Mustard
• 1 teaspoon horseradish
• ¼ teaspoon DeLallo Sea Salt Grinder
• ¼ teaspoon pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil for pasta. Cook pasta according to package instructions, drain and cool in a large mixing bowl.
2. Make the vinaigrette by adding all ingredients in a small bowl and whisking to combine.
3. Add the pepper drops, olives, chickpeas and red onion to the pasta and toss.
4. Add the greens to the pasta mixture and toss.
5. Pour dressing over the pasta mixture and toss to combine.
6. Top with pine nuts and parmesan and serve.