Ingredients:

1 lb rainbow colored spiral pasta
1 can small sliced olives
1 can quartered artichoke hearts
1 small onion, small diced
1 small red bell pepper
½ cup oil
½ cup balsamic vinegar
½ cup parmesan cheese
1 cup cooked, blanched broccoli floret’s
1 cup peeled, slice carrots
salt & pepper to taste
1 tbsp parsley
½ tsp lemon juice
1 tbsp basil

Directions:

Boil pasta according to package directions. Allow the pasta to cool completely before preparing the salad. In a large bowl add the cooled pasta, olives, artichoke hearts, onion, bell pepper, broccoli, and carrots. Mix together and add the oil, vinegar, lemon juice, and herbs. Mix together to coat the pasta completely. Lastly add the parmesan cheese.

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