Great! Easy! Can make a day ahead.
|8||oz. penne pasta|
|1||red pepper, cut into strips|
|1||green pepper, cut into strips|
|1||can (6 oz.) sliced black olives|
|1||jar (8 oz.) marinated artichoke hearts, undrained|
|1||cup broccoli florets, blanched|
|3 or 4||garlic cloves, minced|
|¼||cup balsamic vinegar|
|½||cup shredded parmesan cheese (I added this right before serving)|
Cook pasta according to package directions; drain and rinse under cold water.
Place pasta in large mixing bowl. Add remaining ingredients and toss well
Refrigerate several hours before serving. Overnight works.