INGREDIENTS:

• 1 lb elbow macaroni, cooked al dente, rinsed under cold water, and drained 
• 1-2 teaspoon tomato powder 
• 1/2 cup artichoke hearts, quartered 
• 1/2 cup kalamata olives, pitted and halved 
• 1/2 cup roasted red peppers, chopped 
• 1/4 cup red onion, finely diced 
• 1/4 cup fresh parsley, chopped 
• 1/4 cup fresh basil, chopped 
• 1/4 cup toasted pine nuts 
• 1 whole head garlic, roasted and cloves squeezed out 
• 3/4 cup mayonnaise 
• 2 tablespoons olive oil 
• 1 tablespoon lemon juice 
• 1 teaspoon Dijon mustard 
• 1 tablespoon fresh chives, finely chopped 
• 1 tablespoon fresh dill, finely chopped 
• Salt and freshly ground black pepper, to taste 

INSTRUCTIONS:

1. Prepare the Roasted Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in the oven for 35-40 minutes, or until the cloves are soft and golden. Let cool, then squeeze out the softened garlic cloves. 
2. Make the Herbed Aioli: In a small bowl, combine the roasted garlic cloves, mayonnaise, olive oil, lemon juice, and Dijon mustard. Mash the garlic and whisk all the ingredients until smooth. Stir in the chives and dill. Season with salt and pepper to taste. 
3. Combine the Salad Ingredients: In a large mixing bowl, combine the cooked macaroni, cherry tomatoes, artichoke hearts, olives, roasted red peppers, red onion, parsley, and basil. Toss to mix well. 
4. Dress the Salad: Add the herbed aioli to the salad ingredients. Toss until everything is evenly coated. Adjust seasoning as needed. 
5. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld and the aioli to set slightly. 
6. Garnish and Serve: Just before serving, sprinkle the toasted pine nuts over the top of the salad for a nutty crunch.