Garden Pasta Toss

• 3 cups uncooked bow-tie pasta
• 3 quarts water
• 1 cup broccoli flowerets
• 2 small carrots, thinly sliced
• 1 (14-ounce) can artichoke heart quarters, drained
• 1 cup cherry tomatoes, halved
• 4 green onions, sliced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 cup Italian Parmesan dressing
• Shredded Parmesan cheese (optional)

1. Cook pasta in 3 quarts boiling water in a Dutch oven 12 minutes. Add broccoli and carrot, and cook 1 minute; drain. Rinse with cold water to stop the cooking process; drain. Return pasta mixture to Dutch oven. Stir in artichokes and next 4 ingredients. Add dressing, tossing to coat. Cover and chill 2 hours. Sprinkle with cheese, if desired.

pasta, water, broccoli flowerets, carrots, heart quarters, cherry tomatoes, green onions, oregano, dried basil, italian parmesan dressing, parmesan cheese

Taken from www.myrecipes.com/recipe/garden-pasta-toss (may not work)