Artichoke and Broccoli Pasta Salad

From Whole Foods: "During the warmer month's we can't resist making huge batches of this great salad. Please take liberties with the ingredients, as this recipe is best when prepared according to taste. We often times go heavy on the artichokes, olives and Parmesan, but you decide! If you prefer, cook the broccoli in boiling water until tender before adding it to the salad."

Salt and pepper to taste
3/4 pound dried penne pasta
2 tablespoons champagne vinegar or white wine vinegar
2 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 small red bell pepper, cored, seeded and chopped
1 small green bell pepper, cored, seeded and chopped
2 cups small broccoli florets
1/2 cup sliced pitted Kalamata olives
1/2 cup sliced fresh basil
1/2 cup grated Parmigiano Reggiano or 1 cup crumbled feta cheese

Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 10 minutes. Drain well and set aside to let cool.

In a medium bowl, whisk together vinegar, garlic, salt and pepper. Slowly drizzle in oil while continuing to whisk constantly to make a dressing. Add pasta, artichoke hearts, bell peppers, broccoli, olives, basil, cheese, salt and pepper, toss gently to combine and serve.

Serves 8