Begin by boiling a large pot of salted water. Once it's at a rolling boil, add your dry rotini pasta. Cook according to package instructions until al dente.

While the pasta cooks, grab a mixing bowl. Combine the granulated sugar, oregano, dried basil, olive oil, white vinegar, kosher salt, minced garlic, black pepper, and lemon zest. Whisk everything together until the mixture is well blended.

As the pasta cooks, take the time to prepare your vegetables. Slice the pepperoncini peppers, chop the roasted red bell peppers, halve the cherry tomatoes, and thinly shave the red onion. Each chopped vegetable adds its signature flair to the final dish.

Once your pasta reaches perfection, drain it in a colander. Rinse it with cold water to stop the cooking process and cool it down. You don’t want mushy pasta in your salad!

In a large bowl, add the cooled pasta, chickpeas, pepperoncini, roasted red bell peppers, tomatoes, red onion, Kalamata olives, mozzarella pearls, and parsley. Pour the homemade dressing over the assembled ingredients.

Using tongs or a large spoon, gently toss all the ingredients together until they’re well coated in the dressing. Take your time with this step. Ensuring every piece is coated leads to a tastier salad!

Cover the bowl with plastic wrap or a lid, and place it in the fridge. Let it chill for at least an hour to allow the flavors to meld. If possible, you can let it sit overnight for deeper flavor. When you are ready to serve, give it another toss!