Ingredients
Salad:
3 cups chopped romaine lettuce
1 cup cooked ditalini pasta (rinsed and cooled)
1 cup chickpeas, rinsed well
1/2 cup grape tomatoes sliced in half
1/4 cup pitted kalamata olives sliced in half
2 oz. diced panetta cooked until crispy
1/4 cup diced provolone cheese
sliced pepperoncini peppers (to taste)
Dressing:
1/4 cup red wine vinegar
1 tablespoon diced shallot
2 tablespoons honey
1 teaspoon dried Italian seasoning
salt
pepper
1/2 cup olive oil
Preparation
