Mediterranean Pasta Salad with Broccoli and Cherry Tomato

• 1 pound pasta, bow-tie (farfalle) or any other pasta, prefer whole wheat
• 5 cups broccoli florets fresh or frozen
• 1 pint cherry tomatoes halved
• 14 ounces artichoke hearts 1 can, marinated, drained, rinsed and quartered
• 8 ounces feta cheese crumbled
• 1/2 cup kalamata olives pitted and chopped or 1 can (6-ounce) small black olives, drained
• 13 cup salad dressing, caesar or italian, low-fat, more as needed
• 1/2 cup basil freshly chopped, or cilantro
• 1 x parmesan, parmigiano-reggiano cheese, grated as needed, optional

1. Cook the pasta according to package directions.
2. About 3 minutes before the pasta is done, stir in the broccoli.
3. Bring back to a boil and cook until the pasta is done.
4. Drain and transfer in a large bowl.
5. While the pasta is still warm, toss in the tomatoes, artichoke hearts, cheese, olives, salad dressing, and herbs as needed until well combined and evenly coated.
6. It can be served warm or chilled with grated parmesan if needed.

pasta, broccoli florets, tomatoes, feta cheese, kalamata olives, salad dressing, basil freshly, parmesan

Taken from recipeland.com/recipe/v/mediterranean-pasta-salad-brocc-51811 (may not work)