1/2 lb. rotini pasta
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 green bell pepper, chopped
1/2 small green zucchini, sliced
1/2 small yellow zucchini, sliced
1/2 small red onion, chopped
1/2 c. kalamata olives, sliced
1/2 c. marinated artichoke hearts, drained
1 c. fresh broccoli, chopped
1/4 c. Italian-style salad dressing
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/4 c. grated parmesan cheese
4 tbsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped
1 clove garlic, chopped
salt and pepper to taste
1 tomato, quartered

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

In a bowl, combine cooked pasta, peppers, zucchini, onion, olives, artichoke hearts and broccoli. Toss until well mixed. Pour dressing over mixture, along with olive oil and vinegar, mix well. Cool in refrigerator until ready to serve.

Before serving, toss with Parmesan cheese, basil, parsley, salt, pepper and garlic. Garnish with tomato wedges.