Chopped Salad Pasta – Odette Williams

Ingredients

• 2 tablespoons finely diced red onion
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 10 ounces dried ditalini or other small pasta, like macaroni or small conchiglie
• A splash of extra-virgin olive oil, plus ½ cup
• Two (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