Serves 6-8

Ingredients

•1 pound fusilloni - or any corkscrew pasta  *Note: Fusilloni is bigger than fusilli.

•2 pints of cherry tomatoes

•1/2 red onion

•1/2 to 1 cup pepperoncini, sliced (depending on your tastes)

•1 can sliced olives

•8 oz. block of mozzarella

•1 can garbanzo beans (rinsed)

•1/2 cup olive oil

•1/4 cup lemon juice

•2-3 tablespoons red wine vinegar

•1 tablespoon oregano

•1 clove garlic minced

•salt & pepper

To Make the Dressing

Combine olive oil, lemon juice, red wine vinegar, oregano, and minced garlic, then add salt and pepper to taste—usually just a pinch of each.

Directions

Boil your pasta for about two minutes less than the instructions indicate. Taste to make sure it's al dente. Immediately rinse with cold water to cool it down and set aside.

Halve your cherry tomatoes, chop your onion, and add them to a large bowl. Then add your olives, pepperoncini, and garbanzo beans. 

Cut your mozzarella into cubes and add that to the bowl. Then add your pasta and toss it with everything, including the dressing. Enjoy! 

Notes: 

This salad is versatile, and you can get creative with it. It's also best if you let the flavors meld before serving. You can make it a day ahead for events. Just be sure to take it out of the fridge at least an hour (maybe more) before serving so that the dressing can soften up. You can also make it into a chopped salad by switching out the pasta for a variety of crisp lettuces.