Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions, or until al dente. Drain and transfer to a large mixing bowl.

While the pasta cooks, heat or grill your chicken sausages. I used the precooked ones from Trader Joe’s and gave them a quick char for extra flavour.

Chop up the sausages, roasted red peppers, marinated artichokes, cucumber, and fresh herbs. Add everything to the bowl along with the mozzarella pearls and chickpeas.

Make the vinaigrette: In a small jar or bowl, combine the lemon juice and zest, olive oil, grated garlic, Dijon mustard, salt, and a generous amount of black pepper. Give it a quick whisk or shake for a more emulsified dressing.

Pour the vinaigrette over the pasta salad and toss until everything is well coated. Taste and adjust seasoning if needed. Serve right away or refrigerate for later.