Spring Into Summer Pasta Salad

4 cups “fresh” broccoli florets
4 cups fusilli, penne or bowtie pasta
2 cups cherry tomatoes (halved)
⅔ cup Italian dressing of your choice
½ cup “sliced” black olives
½ cup reduced fat feta cheese
Fresh basil for garnish

Over high heat, bring a large pot of salted (just a pinch) water to a boil. Add the pasta and cook until firm or al dente. During the cooking (8 to 10 minutes), stir regularly. For the last two minutes of cooking, add the broccoli to the boiling water. Drain the pasta and broccoli in a colander and place them in a medium bowl.

Gently stir in the remaining ingredients until lightly mixed. Place the bowl in the refrigerator for 2 to 3 hours or until chilled.

Plate the pasta and garnish with fresh basil on top.

Diva Tips:

• I often add ½ cup of “drained” artichoke hearts (jarred or canned; sliced to bite size) to this salad.

• If you are not a fan of feta cheese, substitute ½ cup of grated Parmesan.