Pasta SaladIngredients
Salad:
1 (10-ounce) package pasta
2 crowns organic broccoli, chopped and steamed
1 cup chopped organic artichoke hearts
1½ cups Kalamata olives, whole and pitted
½ cup roughly chopped sun dried tomatoes
2 cups cherry tomatoes, halved
½ block feta cheese, finely cubed (optional)
¼ cup finely chopped organic red onion
½ cup chopped fresh basil
Dressing:
4 Tablespoons olive oil
4 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 Tablespoon agave nectar
1 Tablespoon lemon juice
Salt and pepper to taste

Instructions:
1. Cook pasta according to package. In the meantime, steam broccoli.
2. Toss together pasta, broccoli, artichokes, olives, sun dried tomatoes, cherry tomatoes, feta, onion, and fresh basil.
3. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, agave nectar, lemon juice salt and pepper. Pour over entire salad and toss to coat. Enjoy!

Recipe from: http://www.downtoearth.org/recipes/salads/al-fresco-veggie-pasta-salad