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
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
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