Sundried Tomato Dense Pasta Salad

Finely mince the shallot. Core and dice the bell pepper. Mince the parsley and basil. Slice the tomatoes in half. Roughly chop the chicken. Boil your pasta according to the box’s instructions, then let it cool and drain. Rinse quickly with cold water to stop the cooking process. Drain the sundried tomato oil off the sundried tomatoes and set aside about 2 tablespoons of oil to add to the dressing. Roughly chop the drained sundried tomatoes and artichokes. Rinse and drain the white beans and mozzarella balls. Add the shallots, bell peppers, parsley, basil, cherry tomatoes, artichoke hearts, chicken, pasta, beans, and mozzarella to a large bowl. In a small separate container, mix together the reserved sundried tomato oil, olive oil, red wine vinegar, lemon juice, Italian seasoning, sea salt, mayonnaise, and Dijon mustard. You can use a milk frother to mix the dressing and make it super creamy and smooth. Pour the dressing over the salad mixture and toss until everything is evenly coated.