• 1 pound dry short pasta, such as rotini
• 1 small bunch asparagus
• 1/2 red onion, finely diced
• 1 heaping cup cherry tomatoes, halved
• 1 cup black olives
• 1 yellow bell pepper, diced
• 3/4 cup marinated artichoke hearts, chopped
• 1/2 cup pepperoncini, chopped
• 1 can cannellini beans, rinsed and drained
• 1/3 cup chopped sun-dried tomatoes
• 1/2 cup chopped fresh parsley

For the Dressing:

• 1 cup olive oil
• 1/2 cup white balsamic vinegar
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper
• 1 teaspoon sugar
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon black pepper, or to taste