– 3– 1 lb dry pasta I used rotini – 1 15- ounce can extra large black olives drained – 1 15- ounce can quartered artichoke hearts drained and each quartered artichoke heart cut in half length-wise – 1 8- ounce container grape tomatoes halved – 1 cup marinated mushrooms cut in small pieces – 4 scallions cut in small pieces (not the green ends) – 2 teaspoons fresh garlic chopped – 1/2 cup mild banana pepper rings – 1 9- ounce soppressata or pepperoni cut into small cubes – 1 8 ounce container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes – sea salt-to taste – fresh parsley chopped – fresh basil chopped – 1 batch Italian Herb Vinaigrette see below – ITALIAN VINAIGRETTE – 1/3 cup extra-virgin olive oil – 1/4 cup red-wine vinegar – 1 lemon the juice and zest-I used organic – 1/2 teaspoon sea salt – 1/2 teaspoon freshly-cracked black pepper