• 1 lb pasta, rotini
• 2 cups organic chickpeas, canned
• 2 cups organic corn, canned
• 2 cups tomato, seeded, diced
• 1 cucumber, seeded, diced, peeled if non organic
• 1/2 cup black olive, sliced
• 1/2 cup pepperoncini, sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup Parmesan cheese, grated
• 1 cup Italian Parsley, minced
• 1/2 cup mint, minced
• 1/4 cup cilantro, minced
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup green onion, diced
• 1 jalapeno, seeded, diced

For the Vinaigrette:

• 1 cup extra virgin olive oil
• 1 lemon, zested, juiced
• 1/3 cup rice wine vinegar
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon black pepper
• 1 teaspoon creole seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Marsala powder
• 1/2 teaspoon cumin
• 1/2 teaspoon ginger powder
• pinch of salt