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 |
| 1 | tsp. oregano |
| 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.