Artichoke and Broccoli Pasta Salad

Salt and pepper to taste
16 oz pkg. of bowtie pasta
2 tablespoons vinegar
2 cloves garlic, finely chopped
1/4 cup olive oil
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 small red bell pepper, cored, seeded and chopped
1 small green bell pepper, cored, seeded and chopped
2 cups small broccoli florets
1/2 cup sliced olives
1/2 cup sliced basil
1/2 cup grated Parmigiana cheese

Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 10 minutes. Drain well and set aside to let cool.

In a medium bowl, whisk together vinegar, garlic, salt and pepper. Slowly drizzle in oil while continuing to whisk constantly to make a dressing. Add pasta, artichoke hearts, bell peppers, broccoli, olives, basil, cheese, salt and pepper, toss gently to combine and serve.