Pasta Salad:

• 2 cups pasta of choice (penne, rotini, or farfalle work well)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 cup bell peppers, chopped
• 1/4 cup red onion, finely sliced
• 1/4 cup black olives, sliced
• 1/2 cup mozzarella pearls or crumbled feta cheese
• 1 cup chickpeas or white beans, drained and rinsed
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp pine nuts or slivered almonds (optional)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste