Antipasto Pasta Salad

Cook Time 30 minutes

Servings 4

Ingredients

250g spiral pasta, cooked until al dente

1 can chickpeas, drained and rinsed 

100g piece of provolone cheese, cubed (alternatively use mozzarella)   

10 kalamata olive, pitted and chopped

1 punnet of cherry tomatoes, halved 

2 jarred roasted capsicums, chopped

4-5 sprigs of basil, leave picked and torn

Dressing

1 tbsp American mustard

1½ tbsp apple cider vinegar

1 tsp dried oregano

1 tbsp sundried tomato, finely chopped

1 tbsp grated parmesan cheese

3-4 tbsp extra virgin olive oil

Salt and pepper

Method

In a large salad bowl whisk together the mustard, vinegar, oregano, sundried tomatoes and parmesan. Mix in the oil and season with salt and pepper.

Add the pasta on top of dressing in the bowl and add the chickpeas, provolone cheese, olives, tomatoes, capsicum and basil. Toss everything together and serve or pack for a picnic.