This gluten-free and vegan pasta salad will wake up your tastebuds with its Mediterranean flavors and tangy vinaigrette. Perfect for lunch or to take to a party.

For salad:

One 16 ounce package uncooked gluten-free pasta (or regular if you're not GF)

3-4 cups wild or organic arugula

1 cup sun-dried tomatoes, roughly chopped (drained if packed in oil)

½ cup kalamata olives, sliced

½ cup marinated artichoke hearts, drained and chopped

¼ cup pimento or diced roasted red pepper

For dressing:

4 tablespoons olive oil

2 tablespoons white balsamic or white wine vinegar

2 shallots, minced

1 tablespoon dried Italian herbs

1 teaspoon pure maple syrup

½ teaspoon Dijon mustard

½ teaspoon fennel pollen (optional - see notes)

¼ teaspoon garlic powder (or 1 garlic clove, minced)

Big pinch sea salt and freshly ground black pepper

Pinch crushed red pepper flakes

Cook pasta according to package directions, but slightly undercook it. (It should be a step before al dente. Otherwise, it will be too fragile when tossing the salad. The pasta will continue to absorb any liquid, like the dressing, so it definitely won't be crunchy.) Drain well, rinse immediately with cold water, drain well, and place in a large serving bowl. Add the arugula, sun-dried tomatoes, olives, artichoke hearts, and pimento.
Place all of the dressing ingredients into a jar with tight-fitting lid. Shake well. Pour over the salad and gently toss. Serve immediately.