Instructions: * Note: Pasta, such as bow ties, tubes, or curlicues (some can be spinach, tomato, carrot, and/or beet pasta).

Cut the carrots into 1-inch by 1/8-inch-square strips, blanch for 2 minutes, drain well; set aside.

Cut the zucchini into 1/2-inch cubes, blanch for 30 seconds, drain well; set aside.

Separate the broccoli into bite-sized flowerets with stems peeled and julienned, blanch for for 2 minutes, drain well; set aside.

Separate the cauliflower into small flowerets, blanch for 2 minutes, drain well; set aside.

Cook the frozen peas by pouring boiling water over them, drain well; set aside.

Fill your largest soup pot with water and bring it to a boil. Salt the water, add the pasta, and cook until tender but still firm to the bite.

Meanwhile, drain the marinade from the artichoke hearts into a food processor. Add the oil, vinegar, lemon juice, garlic, and herbs and process until smooth.

Drain the pasta well, cool under cold running water, and drain well again. Transfer the pasta to a large bowl, pour the dressing over it, and toss to combine. Season with salt and pepper. Taste, and amend to your liking with additional olive oil, vinegar, or seasonings.

Add the blanched and fresh vegetables to the pasta and toss to combine.

To finish, coarsely chop the artichoke hearts and add with the olives; toss again. Taste for seasoning and chill.

Just before serving, add the chickpeas and cheeses. Toss to combine.

This recipe serves 14 to 16 as a side dish or 10 to 12 as an entree.

Comments:
This recipe is of the "more is more" school - more herbs, more vegetables, and more garlic make this more delicious. Its very flavorful and colorful, yet has pastas comforting plainness. With chunks of cheese and chickpeas added, it is a full meal.

One thing it is not "more of" is dressing. Too much oil drowns out flavor; just a bit enhances it. In a pasta salad, especially, excess dressing is greasy. This pasta salad is lightly, tastefully dressed.

You can use fewer vegetables than those listed here, or cut back on the fancy stuff if you like. Its good with just the seasonings and a few vegetables. But doing the whole number is not hard; despite the long list of ingredients, it goes together in a flash. You can prepare the pasta and seasonings, then, when thats well underway, the vegetables. Finally you toss all together with the finishes.

Necessarily, this recipe yields a large quantity - it takes a lot of pasta to balance all the other ingredients that make the salad so lucious.

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