Garden Pasta Toss

Ingredients:

• 3 cups uncooked bow-tie pasta
• 3 quarts water
• 1 cup broccoli flowerets
• 2 small carrots, thinly sliced
• 1 (14oz) can artichoke heart quarters, drained
• 1 cup cherry tomatoes, halved
• 4 green onions, sliced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 cup italian parmesan dressing
• shredded parmesan cheese (optional)

Instructions:

Cook the pasta in 3 quarts of boiling water in a dutch oven for 12 minutes. Add the broccoli and carrot and cook for 1 minutes, then drain. Rinse with cold water to stop the cooking process, then drain. Return the pasta mixture to the dutch oven. Stir in the artichokes and next 4 ingredients. Add the dressing, tossing to coat. Cover and chill for 2 hours. Sprinkle with cheese, if desired.