Italian Pasta Salad With White Balsamic Vinaigrette

• FOR THE SALAD:
• 16 ounces, weight Tri-color Rotini
• 6 ounces, weight Whole Black Olives Drained
• 16 ounces, fluid Chickpeas, Drained And Rinsed
• 1 package (about 4 Oz. Package) Pepperoni
• 1 cup Cherry Tomatoes, Halved
• 3/4 cups Parmesan Cheese, Shredded
• 1 cup Sharp Provolone Cheese, Cubed
• 1 cup Mozzarella Pearls (or Whole Fresh Mozzarella, Cubed)
• 1/4 cups Fresh Basil, Chopped
• 1/4 cups Fresh Oregano, Chopped
• _____
• FOR THE VINAIGRETTE:
• 1/4 cups White Balsamic Vinegar
• 3/4 cups Extra Virgin Olive Oil
• 1 teaspoon Sea Salt
• 1 teaspoon Black Pepper

1. Cook pasta according to package directions until al dente and rinse in cold water. In a large bowl, combine the rest of the salad ingredients with the cooked pasta.
2. Whisk together white balsamic vinegar with olive oil, salt and pepper. Pour dressing on top of the salad, using as much or little as you like, to taste. Serve immediately or refrigerate until ready to serve.

salad, rotini, black olives, fluid chickpeas, pepperoni, cherry tomatoes, parmesan cheese, provolone cheese, mozzarella pearls, ubc, ubc, vinaigrette, ubc, olive oil, salt, black pepper

Taken from tastykitchen.com/recipes/salads/italian-pasta-salad-with-white-balsamic-vinaigrette/ (may not work)