MARINATED ARTICHOKE HEARTS

• 1 cup olive oil
• .5 cup red wine vinegar
• .5 tablespoon dijon mustard
• 1 teaspoon dried oregano
• 1 tablespoon garlic puree
• 1/8 teaspoon red pepper flakes
• a few pinches of Himalayan salt and pepper
• 15 ounce can artichoke hearts, quartered and drained

PASTA

• 1 package Jovial Foods Fusilli Pasta, cooked and cooled
• 2 each fresh corn
• 12 each cherry tomatoes, halved or quartered depending on their size
• 1 each cucumber, quartered lengthwise, then chopped
• 2 handfuls kalamata olives, roughly chopped
• 15 oz jar sliced pepperoncinis, drained
• .5 each red onion, julienned
• 5 ounces baby kale, chopped
• .5 ounces basil, torn
• .5 ounces mint, torn