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• 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

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• 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