Ingredients
2 cups uncooked bow tie pasta2 cups fresh broccoli florets1 cup fresh cauliflowerets1 medium sweet red pepper, chopped1/2 cup cherry tomatoes, halved1/2 cup chopped pitted green olives1 jar (4-1/2 ounces) marinated artichoke hearts, drained1/4 cup unsalted sunflower kernels1/4 cup minced fresh basil1/4 cup oil-packed sun-dried tomatoes, chopped, optionalVINAIGRETTE:1/2 cup olive oil1/4 cup balsamic vinegar2 tablespoons lemon juice1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Cook pasta according to package directions. Meanwhile, in a small saucepan, bring 1 in. of water to a boil. Add broccoli and cauliflower; cook for 2-3 minutes. Drain and immediately place vegetables in ice water; drain and pat dry. Drain pasta and rinse in cold water.
In a large salad bowl, combine the pasta, broccoli mixture, red pepper, cherry tomatoes, olives, artichokes, sunflower kernels, basil and sun-dried tomatoes if desired.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
