1 lb. cooked bowtie pasta, drained & rinsed with cold water
1 red pepper, diced
1 red onion, diced
a handful of cherry or grape tomatoes, halved
3 cloves garlic, minced
10-12 sliced kalamata olives
1 can chickpeas or cannelini beans
3 tablespoons capers, rinsed
2 teaspoon each of dried parsley and basil
2 tablespoon tahini (optional)
1/2 bottle of Annies black truffle vinaigrette