Italian Pasta Salad {4WW+ Appetizer}

I hosted a baby shower this past weekend (more recipes and pictures to come) and one of the dishes I made was this pasta salad. It was super easy to make and came together quickly. I love that I didn't have to use a packet or mix to put it together. Another bonus was that I had all of the ingredients on hand and didn't have to run to the store to buy anything. I'll definitely be making this again for those summer barbecues and picnics.  I just need to figure out what other spices to throw in to make it pop some more. Any ideas?

Inspiration: Brown Eyed Baker

Italian Pasta Salad

• 1 package Trader Joe's fusilli pasta, cooked and drained
• 3 ounces Hormel Pepperoni Minis
• 6 Kraft provolone slices, diced
• 5 ounces Frigo part skim mozzarella 
• 1 6 ounce can large black olives
• 1 15 ounce can garbanzo beans (rinsed and drained)
• 2 roma tomatoes, diced
• 1 teaspoon dried parsley
• 1 teaspoon dried basil

For the Dressing:

• 1/8 cup red wine vinegar
• 1 tablespoons lemon juice
• 1/4 teaspoon honey
• 1/2 teaspoon coarse salt
• 1/4 cup olive oil

In a large bowl, toss together the pasta, pepperoni, cheese, olives, beans, tomatoes, parsley and basil.

To make the dressing, whisk together the vinegar, lemon juice, honey and salt. While whisking vigorously, slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.

Serves 20 | 4 WW+ Points (1/2 cup)