INGREDIENTS
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Ingredients
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2 cups uncooked bow tie pasta
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2 cups fresh broccoli florets
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1 cup fresh cauliflowerets
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1 medium sweet red pepper, chopped
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1/2 cup cherry tomatoes, halved
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1/2 cup chopped pitted green olives
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1 jar (4-1/2 ounces) marinated artichoke hearts, drained
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1/4 cup unsalted sunflower kernels
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1/4 cup minced fresh basil
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1/4 cup oil-packed sun-dried tomatoes, chopped, optional
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VINAIGRETTE:
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1/2 cup olive oil
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1/4 cup balsamic vinegar
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2 tablespoons lemon juice
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon pepper