Italian Pasta Salad

Servings: 12

• 1 16 oz. box tri-colored pasta
• 1 can artichokes-quartered
• 1/2 can black olives-sliced
• 1 medium red onion-diced
• 1 broccoli head flowerets
• 1/2 container cherry tomatoes-whole
• 1/2c sharp provolone cheese-diced
• Salt and Pepper to taste

Cook pasta according to package directions and drain. For Al dente cook 8 minutes. Add all ingredients into large bowl. Shake dressing and add entire contents to salad. Toss well. If salad seems dry, add a little more of the oil, vinegar and seasonings. Salt and pepper to taste.

Dressing:

• ¼ c Red wine vinegar or balsamic
• 2 ½ TB water
• ¾ c extra virgin olive oil
• ¼ teaspoon each of the following:
• Basil*
• Marjoram*
• Oregano*
• Parsley *
• Sage*
• Thyme*
• Fennel*
• Garlic*
• Rosemary*
• Crushed Bay Leaf*

*Or just add one tablespoon of my multi-uses Souper Spices Italian blend! Great meatball recipe here, too.

Place all ingredients in a jar with lid or cruet and shake well. Let stand for at least an hour to incorporate flavors. This can be doubled.