Artichoke and Broccoli Pasta Salad

Another recipe I got from Whole Foods. Yum! Variation - I added some fresh squeezed juice from some mandarins I had. I also used black olives and goat cheese instead because that's what I had! You can also add more veggies & do less pasta if you want.

Artichoke and Broccoli Pasta Salad

Ingredients:
Salt And Pepper To Taste
¾ pound Penne Pasta
2 tablespoon(s) Champagne Vinegar Or White Wine Vinegar
2 cloves Garlic, finely chopped
¼ cup Extra Virgin Olive Oil
1 (12-ounce) Jar Marinated Artichoke Hearts,drained and chopped
1 small Red Bell Pepper, cored, seeded and chopped
1 small Green Bell Pepper, cored, seeded and chopped
2 cups Small Broccoli Florets
½ cup Sliced Pitted Kalamata Olives
½ cup Sliced Basil
½ cup Grated Parmigiano Reggiano Or 1 Cup Crumbled Feta Cheese

Directions:
Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 10 minutes. Drain well and set aside to let cool.

In a medium bowl, whisk together vinegar, garlic, salt and pepper. Slowly drizzle in oil while continuing to whisk constantly to make a dressing. Add pasta, artichoke hearts, bell peppers, broccoli, olives, basil, cheese, salt and pepper, toss gently to combine and serve.

Notes: Per serving: 300 calories, 12g total fat, 2g saturated fat, 5mg cholesterol, 460mg sodium, 40g total carbohydrate (4g dietary fiber, 3g sugar), 10g protein

"Do one thing a day that scares you. You'll either step forward in growth or you'll step back in safety" - Abraham Maslow