Italian Pasta Salad with Tomato Vinaigrette

Combine the cooked pasta, chopped chicken breast, sliced hard salami, Monterey Jack cheese cubes, cherry tomatoes, artichoke hearts and pine nuts in a large bowl. Sprinkle with salt and pepper and add the red pepper flakes. Toss the ingredients to combine and set aside.

For the vinaigrette, in a medium-sized saute pan, heat the 1 tablespoon olive oil over medium heat. Add the cherry tomatoes and season with salt and pepper. Cook for 3-4 minutes or until the tomatoes begin to break down. Add the herbes de Provence and garlic and cook for another minute. Transfer the tomatoes to the bowl of your food processor and add the apple cider vinegar and the honey. Sprinkle with another dash of salt and pepper and blend to combine on low.

While the processor is blending, slowly drizzle in the extra virgin olive oil until completely combined. Pour the dressing over the prepared salad and toss to coat.

Chill in the fridge for at least 2 hours before serving. Enjoy cold or at room temperature!