Al Fresco Pasta Salad

Ingredients

• 1 (10-ounce) package pasta
• 2 crowns broccoli, chopped and steamed
• 1 cup artichoke hearts, chopped
• 1½ cups Kalamata olives, whole and pitted
• ½ cup sun dried tomatoes, roughly chopped
• 2 cups cherry tomatoes, halved
• ½ block feta cheese, finely cubed
• ¼ cup purple onion, finely chopped
• ½ cup fresh basil, roughly chopped
• 4 Tablespoons olive oil
• 4 Tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 Tablespoon agave nectar
• 1 Tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cook pasta according to package. In the meantime, steam broccoli.
2. Toss together pasta, broccoli, artichokes, olives, sun dried tomatoes, cherry tomatoes, feta, onion, and fresh basil.
3. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, agave nectar and lemon juice. Pour over entire salad and mix to coat.
4. Add salt and pepper to taste. Enjoy!

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