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Kitchen Sink Pasta Salad

1 lb. dried bowtie pasta
4 to 5 cups broccoli florets
1 pint cherry or grape tomatoes (2 cups), sliced in half
1 can (14 oz.) artichoke hearts, drained, rinsed, and quartered
6 to 8 oz. feta cheese, crumbled
1 can (6 oz.) small black olives, drained
1/3 to 1/2 cup lite Italian or Caesar salad dressing
1/3 cup chopped fresh basil or cilantro, optional

mmmmmm

Cook the pasta according to package directions. Four minutes before the pasta is done, add the broccoli. Bring back to a boil and cook until the pasta is done. Drain and place in a large bowl. While the pasta is still warm, add the tomatoes, artichoke hearts, cheese, olives, salad dressing, and herbs as desired and stir to combine. Serve warm or chill for a cold salad. Makes 8 Servings.

 



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