Broccoli Pasta Salad

Ingredients

  • 1 (12-oz) box pasta

  • 8 oz. quartered artichokes marinated in olive oil (reserve ¼ cup of the marinade)

  • 4 oz. sliced sun-dried tomatoes marinated in olive oil (reserve ¼ cup of the marinade)

  • 4 oz. spinach, thinly sliced

  • 1/2 lb. broccoli or broccolini, roasted and cut into bitesize pieces

  • 1/2 c. pitted kalamata olives, halved

  • Fresh parsley, for garnish

  • Salt and red or black pepper, to taste

Instructions

  1. Cook pasta according to directions on package.

  2. Combine artichoke hearts, sun-dried tomatoes, spinach, broccoli, olives and 1/4 cup of each of the oil marinades (from sun-dried tomatoes and artichokes) in a large bowl or dish.

  3. Drain and rinse noodles, then add to bowl and mix together.

  4. Garnish with fresh parsley, salt and red or black pepper. 

  5. Serve at room temperature.