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Ingredients
  • 2 tablespoons finely diced red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • A splash of extra-virgin olive oil, plus ½ cup
  • 10 ounces dried ditalini or other small pasta
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 4 ounces salami, cut into matchsticks
  • ⅔ cup coarsely chopped pepperoncini
  • 6 ounces fontina, cut into ¼ inch cubes
  • 2 cups coarsely chopped radicchio or arugula
  • ½ cup finely chopped flat leaf parsley
  • 1 tablespoon honey
  • 1 teaspoon whole grain mustard
  • 8 sprigs thyme, stemmed
  • ¾ teaspoon kosher salt
  • freshly ground black pepper
Steps
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