• 1 lb. orecchiette pasta, or other small pasta shape
• 8 ounces provolone cubes, can sub mozzerella balls or Monterey jack cubes or omit for vegan version
• 1 cup canned artichoke hearts, drained and chopped
• 2 cups cherry tomatoes, halved
• 1/2 cup black olives, sliced
• ¼ cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• ¼ cup hot pickled peppers, I used the Hot & Sweet peppadew peppers from Trader Joe's, but you can sub another pepper or pepperoncini
• 1 red bell pepper, chopped
• 1 can garbanzo beans, drained and rinsed

Italian Dressing

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar or maple syrup
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice