By Sam Turnbull - It Doesn’t Taste Like Chicken

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14.5 oz/ 410g short pasta (such as rigatoni, penne, or bowties (gluten-free if preferred))

1 6 fl oz/ 170ml jar marinated artichokes (drained and roughly chopped (¾ cup))

½ English cucumber (chopped (1 ½ cups))

½ cup sun-dried tomatoes (in oil), chopped

1 (15 oz) can of chickpeas, drained

½ cup pitted kalamata olives

¼ red onion (chopped)

¼ cup parsley (roughly chopped)

¼ cup olive oil ((see notes for oil-free))

3 tablespoons lemon juice ((1 lemon))

1 tablespoon Dijon mustard

1 tablespoon maple syrup or agave

2 cloves garlic (minced or pressed)

1 teaspoon Italian seasoning

½ teaspoon salt ((or to taste))

¼ teaspoon black pepper ((or to taste))

¼ teaspoon crushed red pepper flakes ((optional for spice))

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1. Bring a large pot of water to a boil and cook the pasta according to the package directions. Once cooked, drain the pasta and rinse it well with cold water to cool it down.

2. In the meantime prep the vegetables and prepare the dressing. To make the dressing: in a small bowl or measuring glass, combine all the dressing ingredients: olive oil, lemon juice, Dijon mustard, maple syrup or agave, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Whisk well to mix.

3. In a large bowl, combine the cooled and drained pasta with the chopped vegetables, artichokes, olives, and parsley. Pour the dressing over the pasta salad and toss everything together until well combined. Serve the pasta salad fresh or within a few hours for the best flavor.