Joy to the Food

1 Cook [wprm-ingredient text="8 oz chickpea or protein pasta" uid="1"] in well-salted water according to package directions, pulling it 1-2 minutes early (if it's chickpea pasta specifically). Drain and rinse immediately under cold water. Spread in a large bowl or on a sheet pan to cool quickly and completely.
2 Combine [wprm-ingredient text="1/2 cup olive oil, " uid="10"][wprm-ingredient text="1/3 cup pepperoncini brine" uid="11"], zest and juice from [wprm-ingredient text="1 whole lemon" uid="12"], [wprm-ingredient text="2 cloves garlic" uid="13"] minced, [wprm-ingredient text="1 tablespoon honey" uid="14"], [wprm-ingredient text="2 teaspoons dried oregano" uid="15"], [wprm-ingredient text="2 teaspoons kosher salt, and " uid="16"][wprm-ingredient text="Black pepper to taste " uid="17"]in a jar. Shake well until combined.
3 In a very large bowl or casserole dish, combine cooled pasta, [wprm-ingredient text="1 15 oz can chickpeas" uid="2"], [wprm-ingredient text="2 oz salami" uid="3"] diced, [wprm-ingredient text="8 oz fresh mozzarella pearls" uid="4"], [wprm-ingredient text="1/2 cup pepperoncini" uid="5"] diced, [wprm-ingredient text="1 pint cherry tomatoes halved, " uid="6"][wprm-ingredient text="1 small red onion" uid="7"] chopped, and [wprm-ingredient text="1 bunch fresh basil" uid="8"] chopped. Toss to combine.
4 Pour about two-thirds of the dressing over the salad and toss. Taste, then add more dressing as needed.
6 Refrigerate for at least 30 minutes before serving, then taste again and add the rest of the dressing as desired. Before serving, toss again and add a drizzle of olive oil or reserved dressing if the pasta looks dry.