Broccoli Pasta Salad
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
Cook pasta according to directions on package.
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.
Drain and rinse noodles, then add to bowl and mix together.
Garnish with fresh parsley, salt and red or black pepper.
Serve at room temperature.