Mediterranean Pasta Salad

I must admit, I make an amazing pasta salad. I served this pasta salad this weekend when we had a bbq with some friends. The weather was beautiful on Saturday so we were able to cook and eat outside.

Mediterranean Pasta Salad

1 lb. bow-tie pasta or tri-color rotini
1 lb. of asparagus cut into 1 inch pieces
2 large red bell peppers cut into 1 inch pieces
2 tablespoons of olive oil
salt and pepper
15 oz. can of chickpeas, drained
1 packet of Italian Dressing Seasoning
1/4 cup rice wine vinegar
1/4 cup of olive oil
1/4 cup grated Parmesan
1 tablespoon of garlic powder
1/3 cup fresh basil
1 teaspoon of red pepper flakes
8 oz. of mozzarella balls
6 oz. of sun-dried tomatoes cut into bite sized pieces

Directions:
1. Pre-heat the oven to 400 degrees.

2. Place the cut up asparagus and red bell peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until tender.

3. Cook the pasta according to the package directions.

4. Drain the pasta and place in a large bowl. Add the roasted vegetables and chickpeas.

5. Combine the Italian Dressing Seasoning and 1/4 cup of rice-wine vinegar. Wisk in the 1/4 cup of olive oil. Once combined, pour over the pasta and vegetables. Toss to combine. *Sometimes I add more rice-wine vinegar for some sweetness.

6. Add the grated Parmesan, garlic powder, and red-pepper flakes. Adjust seasoning according to taste.

7. Refrigerate for at least 1 hour to let the flavors combine.

8. Once you're ready to serve, add the mozzarella balls, sun-dried tomatoes, and basil. Toss to combine, and serve.