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Ingredients
  • subheading: THE PASTA:
  • 1 tablespoon salt
  • 1 pound ditalini
  • subheading: THE SALAD:
  • 1 medium red onion, diced
  • 1 (16-ounce) jar sliced banana peppers, drained
  • 1 (16-ounce) jar roasted red peppers, drained and diced
  • 2 (15.5-ounce) cans chickpeas (garbanzo beans), drained
  • 1 pound provolone cheese (any sharpness), diced into small cubes
  • 8 to 12 ounces dry salami, soppressata, and/or pepperoni, diced into small cubes or pieces
  • 2 cups creamy Italian dressing (see Jeff's Tips)
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