>> source: Andrew King
>> serves: 10
>> tags: pasta, salad, side

Bring a large #pot{} of heavily @salt{}ed water to boil. Boil @Farfalle (bow tie) pasta{1%box} until slightly shy of al dente. Drain well and let it cool to room temperature naturally without rinsing, tossing occasionally to prevent sticking, ~{30%minutes}. 

In a #large bowl{}, combine the cooled pasta, drained @black olives{1%12-oz can}, drained and rinsed @garbanzo beans{1%12-oz can}, @mozzarella pearls{1%package}, and @cherry tomatoes{1%container}.

Add the @marinated artichoke hearts{1/2%jar} and @sliced pepperoncinis{1/2%jar}.

Add the finely chopped @red onion (optional){1/2} and chopped @bell pepper (optional){1} if using.

Pour the @Light Olive Garden Dressing{16%oz} over the salad and toss to coat. Let it sit to meld flavors.

Tear in the @basil leaves{10}, sprinkle over the @shredded Parmesan{}, and season with @sea salt{} and @fine black pepper{} to taste just before serving, ideally at room temperature.