• 1 pound penne or rotini pasta
• 1/4 pound sliced turkey, chopped (omit for vegan)
• 6 ounces fresh mozzarella cheese, cut into bite size pieces (omit for vegan)
• 3 cups cherry tomatoes, halved
• 3/4 cup kalamata olives, pitted and halved
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup basil leaves, finely chopped
• 1 small red onion, peeled and sliced into half moons
• 1 green, red, yellow or orange bell pepper, cored, seeded and chopped
• 1/2 cup freshly grated parmesan cheese (omit for vegan)
• freshly ground black pepper, to taste

For the Italian dressing:

• 1/2 cup extra virgin olive oil
• 2 1/2 tablespoons white wine vinegar or plain rice vinegar
• 2 tablespoons parsley, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon lemon juice
• 1 small garlic clove, peeled and grated
• 1 teaspoon kosher salt
• 1 teaspoon pure maple syrup (optional)