Summer Pasta Salad

By junerodgers

Ingredients

• Option:
• 3/4 c classic ranch dressing
• 8 oz fusilli pasta
• 1 cup broccoli florets
• 1 cup archichoke hearts, quartered
• 1 zucchini, diced
• 1/2 red onion, thinly sliced
• 1/2 cup frozen peas, thawed
• 1 cup cherry tomatoes, halved
• 1/2 cup parmesan cheese
• 1/4 cup pitted kalamata or black olives
• 1 T fresh basil, rinsed, dried, and cut into thin strips (or 1 tsp dried)
• 1/8 tsp salt
• ⅛ tsp ground black pepper
• 1 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• ½ C shredded parmesan cheese

Preparation

Step 1

Cook pasta according to package directions. Place broccoli in strainer; drain cooked pasta in same strainer. Run cool water over all and drain well. Transfer pasta and broccoli to a serving bowl. Add ranch dressing and remaining ingredients and toss gently to coat.

Serve or store covered in refrigerator until serving time.