DRESSING:

7 tbsp. olive oil
1/4 c. red wine vinegar
3 scallions, sliced
1 tbsp. Dijon mustard
1 tsp. dry basil or oregano (or 1/2 of each)
Salt & pepper

SALAD:

1 lb. pasta (any shape), cooked & cooled
2 bunches broccoli
1 green pepper
1/2 c. red sweet pepper
3 carrots, chopped
1 sm. red onion
1/2 c. green peas
1/4 c. parsley
1/2 jar artichoke hearts
1 c. black olives
1 c. cherry tomatoes

Toss and serve with hot Italian bread or soft bread sticks.