Cook the pasta to al dente: Bring a large pot of water to a boil and salt it generously. Add the rotini and cook according to package instructions until al dente. Drain and transfer to a large mixing bowl.

Dress lightly right away: Drizzle the cooked pasta with about 2 tablespoons of olive oil and season with a pinch of kosher salt and fresh cracked pepper. Toss gently to keep the pasta from sticking.

Chill the pasta for 10–15 minutes in the fridge.

Prep the produce: Dice the green bell pepper and red onion, halve the grape tomatoes, and roughly chop the marinated artichoke hearts. Drain and rinse the garbanzo beans.

Add the garbanzo beans, artichoke hearts, Kalamata olives, banana peppers, halved tomatoes, bell pepper, and red onion to the cooled pasta. Toss gently to mix.

Make the dressing: In a jar or bowl, combine the remaining olive oil, balsamic vinegar, chopped parsley, lemon zest, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Shake or whisk until emulsified.

Pour the dressing over the pasta mixture and toss until evenly coated. Taste and adjust seasonings.

Chill for an hour or serve at room temperature, garnished with extra parsley.