Ingredients
1 box (16 ounces) whole-grain rotini pasta
1/2 cup extra-virgin olive oil
2 cups chopped broccoli florets
1 large clove garlic, minced
1/3 cup red wine vinegar
3/4 cup grated Pecorino-Romano or Parmigiano-Reggiano cheese
1 jar (6 ounces) marinated artichoke hearts, drained and chopped
1 large orange bell pepper, diced
1 pint grape tomatoes, halved lengthwise
1 small red onion, halved and thinly sliced
1/2 cup sun-dried tomatoes (not oil-packed), thinly sliced, rehydrated (if necessary)
1/3 cup hot banana pepper rings, drained
1/2 cup thinly sliced fresh basil
2 teaspoons finely chopped fresh oregano
1 1/4 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
Preparation
Cook pasta according to package directions until al dente. Drain (do not rinse) and toss with 1/4 cup oil, broccoli, and garlic in a large bowl. Set aside to cool for about 30 minutes. Add vinegar and cheese, tossing to coat. Add artichoke hearts, bell pepper, grape tomatoes, onion, sun-dried tomatoes, hot pepper, basil, oregano, salt, and black pepper, and toss to combine. Chill until ready to serve, then toss with remaining 1/4 cup oil. (If you prefer room-temperature pasta salad, take out of the fridge about 30 to 45 minutes prior to serving.)
