Tortellini Pasta Salad with Salami and Cheese

I'm adding to our summer pasta dinners!  Another great recipe from Chef Ryan Scott on the TODAY show!  I've modified a few things, but here's the original 20-minute-pasta-salads.

Tortellini Pasta Salad with Salami and Cheese
Vinaigrette Ingredients:
1/3 cup red wine vinegar
3 garlic cloves, pressed
1/3 cup Dijon mustard
1/4 cup red onion, minced
3 tablespoons capers, minced
1/2 teaspoon sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon dried parsley
1 cup olive oil
16 ounces canned chickpeas or garbanzo beans
Tortellini Pasta Salad:
3 cups store-bought cheese tortellini
3/4 cup thick-cut salami, chopped
1 cup provolone, diced
1/2 cup feta cheese, crumbled
13 ounces jarred marinated artichoke hearts, drained and chopped
6-1/2 ounces jarred roasted bell peppers, sliced
1/2 cup Kalamata olives, sliced
Salt and pepper, to taste

For Vinaigrette:
In a medium bowl, add the red wine vinegar, garlic, Dijon mustard, onion, capers, sugar, salt and pepper.  Stir to combine and let sit for 5 minutes to break down the rawness of the red onion.  Add the parsley, olive oil and chickpeas.  Stir until incorporated.  Set aside.


For Pasta Salad:
Bring large pot of lightly salted water to a rolling boil.  Cook the tortellini at a boil, stirring occasionally, until pasta floats to the top and filling is hot.  Drain.  In a large bowl, add the pasta and 2 cups of the vinaigrette.  Add the salami, provolone cheese, feta, artichoke hearts, olives and black pepper.  Stir to combine and serve.  Add additional dressing to taste.