Ingredients
- 1 pound tri-color rotini
- 2 large bunches broccoli, cut into bite-sized pieces and florets
- 2 large carrots, sliced diagonally
- 1/3 cup sliced black olives
- 1 medium green or red bell pepper, cut into narrow, 2-inch strips
- 6-ounce jar marinated artichoke hearts, chopped, with liquid
- 16-ounce can kidney or pink beans, drained and rinsed
- 2 to 3 scallions, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/3 cup white balsamic or white wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground pepper to taste
Preparation
Cook the pasta in a large pot of rapidly simmering water until al dente. Drain and rinse under cool water.
In the meantime, steam the broccoli and carrots until both are just tender-crisp. rinse under water and allow to drain.
Combine the pasta, steamed vegetables and all the remaining ingredients in a large serving bowl and toss well. Serve at once or refrigerate until needed
