Couscous Antipasto Salad with Tomato Vinaigrette - The Weary Chef

Ingredients

• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• freshly ground black pepper to taste
• 6 ounces box plain pearl couscous
• 3 ounces salami diced into bite-sized pieces
• 6 ounces jar marinated artichoke hearts drained and roughly chopped
• 1 cup marinated mushrooms quartered (if unavailable, use fresh mushrooms)
• 3 ounces fresh mozzarella diced into 3/4″ cubes
• 1 cup grape tomatoes halved
• 1 small zucchini sliced into bite-sized pieces
• 1 small yellow squash sliced into bite-sized pieces
• seasoned salt or salt and pepper