Ingredients:
14 cherry tomatoes, cut in 1/2
2 cups (1 can) artichoke hearts, drained (in water, not oil!)
1 medium onion, chopped finely
1 cup black olives
1 small jar roasted peppers, cut into pieces
15 green olives
1-2 cups chopped broccoli, cooked
1 lb tri-color rotini
Dressing
1 cup parsley
2/3 cup vegetable oil (I use olive oil)
1/3 cup white wine vinegar
2 cloves garlic - minced
1 tsp oregano
1 tsp dried basil
S&P to taste
Make 1lb pasta per instructions. Mix all ingredients except dressing. Mix dressing in a separate bowl. Pour dressing over pasta and toss. Marinate for at least 3 hours or overnight, tossing periodically.