Artichoke, Chickpea & Mozzarella Pasta Salad

Bring a large pot of water to a boil. Add pasta; cook according to package directions. Drain; transfer to a large bowl and let cool for 10 minutes.

Meanwhile, combine oil, vinegar, basil, shallot, lemon juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.

Add chickpeas, artichokes, tomatoes, onion, salami, mozzarella and pepperoncini to the pasta in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.