• Bring a large pot of salted water to a boil. Add 1 lb. pasta according to package directions and drain.
• In a large mixing bowl, combine 1 cup diced salami, 1 cup pepperoncini, 2 cups halved grape tomatoes, 1 cup sliced black olives,1 cup artichoke hearts, 1 cup mozzarella balls halved, ¾ cup shredded Parmesan cheese, and ¼ cup fresh parsley.
• For the dressing: In a mixing bowl, combine ⅓ cup red wine vinegar, ⅓ cup pepperoncini juice, 1 minced shallot, 2 teaspoons whole grain mustard, and 2 cloves minced garlic (or frozen cubes). Whisk in ⅔ cup olive oil and season with a big pinch of salt and pepper to taste.
• Keep salad in the fridge for 2-3 days. If you can, make a few hours in advance to allow the flavors to marry with one another.

SERVING SUGGESTIONS

• Serve with grilled chicken, fresh fruit, and a crisp green salad.

SWAP SUGGESTIONS

• Protein: Swap salami for pepperoni or shaved pancetta.
• Vegetarian: Swap the salami for 2 (15 oz.) cans of garbanzo beans.
• Gluten-Free: Use your favorite gluten free pasta.
• Vegan/Dairy-Free: Remove the cheese and salami, and increase the other ingredients.

WEEKEND PREP / MAKE AHEAD

• Prepare the completed pasta salad and store in an airtight container for up to 3 days in the fridge.