• 1 1 lb box of pasta (such as cavatappi, penne, rotini, or fusilli (500g))
• 8 ounces 227g roasted red pepper, drained and chopped (from a 12oz jar (340g), from the deli, or homemade)
• 8 ounces 227g marinated artichokes, drained (from a 12oz jar (340g) or 1 batch of my Easy Marinated Artichokes)
• 10 ounces 280g cherry tomatoes, halved (about 2 cups)
• 3.5 ounces 99g chopped olives, black, green, or mixed (about ¾ cup)
• 2 ounces 57g finely grated parmesan (1/2 cup)
• One bunch fresh parsley (chopped (about 1oz, 28g))
• 8 ounces 227g fresh mozzarella balls, cut in half
• Pepperoncini (to taste, sliced or whole)
• 1 small red onion (chopped or sliced thin)

For the dressing:

• ½ cup olive oil
• ¼ cup red wine vinegar or lemon juice
• 1 clove garlic (finely minced (or ¼ teaspoon garlic powder))
• 1 tablespoon finely grated parmesan cheese
• 1 teaspoon dried Italian herbs (or dried oregano)
• ½ teaspoon chili flakes (or to taste)
• 1 teaspoon sugar (or to taste)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)