Veggie Pasta Salad

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

1. Cook pasta according to package directions until al dente. Drain (do not rinse) and toss with 1/4 cup oil, broccoli, and garlic in a large bowl. Set aside to cool for about 30 minutes. Add vinegar and cheese, tossing to coat. Add artichoke hearts, bell pepper, grape tomatoes, onion, sun-dried tomatoes, hot pepper, basil, oregano, salt, and black pepper, and toss to combine. Chill until ready to serve, then toss with remaining 1/4 cup oil. (If you prefer room-temperature pasta salad, take out of the fridge about 30 to 45 minutes prior to serving.)

rotini pasta, extravirgin olive oil, broccoli florets, clove garlic, red wine vinegar, cheese, hearts, orange bell pepper, grape tomatoes, red onion, tomatoes, pepper rings, fresh basil, fresh oregano, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/veggie-pasta-salad-52467601 (may not work)