• 16 oz rotini pasta
• 15 oz can garbanzo beans, drained and rinsed
• 12 oz jar marinated artichoke hearts, drained
• 6 oz jar pitted Kalamata olives
• 1 cup banana pepper rings
• 1 pint grape tomatoes, halved
• 1 green bell pepper, diced
• 1/2 small red onion, diced

Dressing Ingredients:

• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon (about 1 tbsp)
• Juice of 1 lemon (about 3 tbsp)
• 1 tbsp Dijon mustard
• 2 cloves garlic, finely minced
• Kosher salt & freshly cracked black pepper, to taste

Optional Add-Ons:

• Avocado for creaminess
• Fresh spinach or kale for added greens
• Toasted pine nuts or sunflower seeds for crunch

Substitutions and Shortcuts:

• Use penne or fusilli if rotini isn’t available.
• Swap garbanzo beans with black or kidney beans.
• Replace Kalamata olives with green olives.
• Use any color bell pepper based on preference.