• 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 (½ 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