Pasta Salad:

• 6 ounces uncooked short pasta (like rotini)

Veggies:

• 10 ounces cherry tomatoes, cut in half (about 2 cups)
• 2/3 cup jarred roasted red pepper, diced (or 1 fresh red bell pepper)
• 1 large green bell pepper, seeded and chopped
• 1/2 cup sliced olives

Protein and Cheese:

• 4 ounces turkey pepperoni, sliced in quarters (use 1 can of chickpeas to keep it vegetarian)
• 4 ounces fresh mini mozzarella cheese balls (pearls)

Dressing:

• 3 tbsp reserved pasta water
• 1 2/3 tbsp extra virgin olive oil (1 tbsp + 2 tsp)
• 2 tbsp red wine vinegar
• 2 tsp dijon mustard
• 1 tsp Italian seasoning
• 1/2–1 tsp kosher salt*
• Black pepper to taste
• 1/2 tsp red pepper flakes (optional)