ABOUT THE RECIPE:

Tasty artichoke hearts, protein-rich chickpeas and crisp romaine lettuce join together to perk up a traditional-style pasta salad. This dish makes a hearty entrée for a casual luncheon or a festive side dish for a company meal.

Makes 6 to 8 servings

INGREDIENTS:

SALAD

• 1 pound fusilli pasta (use gluten-free if needed)
• 1 can (14 to 16 ounces), chickpeas (garbanzo beans), drained and rinsed
• 2 to 4 small carrots, cut into large dice (peeling is optional)
• 2 red or orange sweet bell peppers, seeded and chopped
• ½ large cucumber, peeled, seeded, and chopped
• ½ medium sweet onion, chopped 
• 2½ cups thinly sliced romaine lettuce
• 16 to 18 water-packed (canned or jarred) baby artichoke hearts
• ¼ teaspoon sweet paprika

DRESSING

• 6 heaping tablespoons vegan mayonnaise, plus more as needed
• 2 heaping tablespoons Dijon mustard, plus more as needed
• 1 tablespoon maple syrup
• 2 teaspoons Italian seasoning blend

TOPPINGS

• Salt, to taste
• Freshly ground black pepper, to taste
• ¼ teaspoon sweet or smoked paprika

INSTRUCTIONS:

To make the SALAD, bring a large pot of salted water to a boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, until al dente. Drain the fusilli and let cool for about 30 minutes (see note).

Transfer the cooled fusilli to a large bowl. Add the chickpeas, carrots, peppers, cucumber, onion, and romaine. Gently toss to combine.

Put all of the DRESSING ingredients into a small bowl and whisk to combine. Pour the dressing over the salad and gently stir to coat. 

Cover and refrigerate for at least 4 hours, or until thoroughly chilled. Right before serving, taste and add more mayonnaise and/or Dijon mustard, if needed; then season with salt and pepper. Transfer the salad to a serving bowl and artfully arrange the artichokes over top of the salad, sprinkle with paprika and serve buffet style. Alternately, divide the salad into 6 to 8 bowls; top each serving with 2 to 3 artichoke hearts, a dash of paprika and serve. 

Chef’s Note: Fusilli may be cooked a day in advance; then covered and refrigerated until you are ready to assemble the salad.