The Fiery Italian Pasta Salad

Ingredients

• 1 cup cooked and cooled bow-tie pasta, drizzled lightly with oil to prevent sticking
• 2 chicken tenderloins, cooked and sliced into small strips
• 4 slices of Italian dry salami, sliced into strips
• ¼ cup artichoke hearts, chopped (frozen and thawed)
• 1-2 tablespoons kalamata olives (pitted), sliced
• 1 tablespoon toasted pine nuts
• 1 tablespoon julienned fresh basil leaves
• 2 tablespoons shaved parmesan cheese
• • Spicy, Tomato-Basil Vinaigrette
• Drizzle olive oil, plus 2 tablespoons, divided use
• ½ cup tiny, sugar plum tomatoes, halved
• 2 cloves garlic, pressed through garlic press
• • Pinch or two salt
• • Pinch or two cracked black pepper
• ¼ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (more or less, depending on how spicy you like things)
• 1 tablespoon julienned fresh basil leaves
• ½ teaspoon sugar
• 1 tablespoon balsamic vinegar