8 oz. Penne or your favorite pasta shape, uncooked
1 small red bell pepper cut into strips
1 small green bell pepper cut into strips
1 6 oz. can black olives, pitted and drained
1 8 oz. jar marinated artichoke hearts, undrained
1 cup broccoli florets blanched
3 cloves garlic minced
1 tsp. oregano
1/4 cup balsamic vinegar
1/2 cup shredded Parmesan or Asiago cheese
Cook pasta according to directions on package; drain and rinse under cold water.
Place pasta in a large mixing bowl. Add all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.