Step 1

Cook pasta as directed on the box. When there are two minutes left in the cooking time, add the broccoli florets and diced carrots to blanch them.

Step 2

When the pasta is cooked (a little al dente) strain the pasta, broccoli, and carrots - then rinse with cold water.

Step 3

Spread the pasta, broccoli, and carrots out on a baking sheet with edges and drizzle with a little olive oil. Toss to fully coat the pasta and now leave it to cool. If you are in a time crunch, you can pop it in the refrigerator (10 - 15 minutes) or freezer (5 minutes.)

Step 4

When the pasta has cooled, add it to a large bowl. Add the tomatoes, olives, artichokes, and peas and toss to combine.

Step 5

Pour ½ cup of dressing over the salad and toss to coat all the pasta lightly.

Step 6

Cover and refrigerate until serving.

Step 7

Top with remaining dressing right before serving or allow your guests to dress their own.

Step 8

Enjoy!