Memorial Day signals the start of summer picnic season and what goes better with picnics than pasta salad. I threw this together Memorial Day morning and it was tastylicious by lunchtime.

Ingredients
1 box chunky pasta (rotini, bowtie, etc)
1 package italian dressing mix (plus oil and vinegar)
1/2 to whole green pepper
1 can artichoke hearts
1/2 to whole can black olives
1 pint grape or cherry tomatoes
1 cup frozen or fresh broccoli (optional)
parmesean cheese to taste

1. Boil the pasta per package directions.
2. While pasta is boiling, mix italian dressing with olive oil and vinegar according to package directions.
3. Slice black olives and quarter the artichoke hearts (if they aren’t already quartered).
4. Drain the pasta and add the dressing, olives and artichoke hearts.
5. Chop green pepper and cut tomatoes in half.
6. Prepare broccoli if frozen and cut into mouth-sized pieces.
7. Once the pasta has cooled for 10-15 mins, add the pepper, tomatoes and broccoli.
8. Mix together well and refrigerate for an hour or more.
9. Garnish with parmesean cheese and serve.