Party Veggie Pasta Salad Recipe

INGREDIENTS:

•   16 ounces dry whole grain rotini or other pasta shape
•   1/2 cup extra virgin olive oil
•   2 cups fresh bite-size broccoli florets or chopped asparagus
•   1 large clove garlic, minced
•   1/3 cup red wine vinegar
•   3/4 cup grated Pecorino-Romano or Parmigiano-Reggiano cheese
•   1 (6 ounce) jar marinated artichoke hearts, drained and chopped
•   1 large orange bell pepper, diced
•   1 pint grape tomatoes, halved lengthwise
•   1 small or 1/2 large red onion, halved and thinly sliced
•   1/2 cup sun-dried tomatoes (not oil-packed), thinly sliced, rehydrated (if need)
•   1/3 cup hot banana pepper rings or thinly sliced pepperoncini, drained
•   1/2 cup thinly sliced fresh basil
•   2 teaspoons finely chopped fresh oregano, or to taste
•   1 1/4 teaspoons sea salt, or to taste
•   3/4 teaspoon freshly ground black pepper, or to taste

INSTRUCTIONS:

1. Cook the pasta according to package directions until al dente, about 9 minutes.  Drain the pasta (do not rinse) and, while hot, toss with 1/4 cup of the oil, the broccoli, and garlic in a large bowl. Set aside to cool for 30 minutes. Then chill in the refrigerator.
2. Add the vinegar to the cool pasta and toss to coat. Add the cheese and toss to coat. Add the artichoke hearts, bell pepper, grape tomatoes, onion, sun-dried tomatoes, hot pepper, basil, oregano, salt, and black pepper and toss to combine. If not serving immediately, chill covered in the refrigerator.
3. When ready to serve, toss with the remaining 1/4 cup oil, adjust seasoning, and serve at room temperature.

Source : Jackie Newgent