Step 1

Cook the red lentil pasta noodles al dente according to package instructions.

Step 2

In a large bowl, add the drained artichokes, chickpeas, diced red onion, banana peppers and sun-dried tomatoes to the cooked red lentil pasta.

Step 3

Whisk together the olive oil, red wine vinegar, honey, dried Italian herbs, garlic powder, salt and pepper.

Step 4

Pour over the pasta salad and stir well.