- 1). In a large Dutch oven, bring 8 cups of water to a boil. Add your tri-color pasta to the pot and let cook until it is tender.
- 2). Wash all of your fresh vegetables and set aside. Open any canned items and drain.
- 3). Break the broccoli into bite-sized pieces, and set aside. Use a paring knife to cut open and cube the yellow and orange peppers, discarding any seeds, ribs and stems. Set aside.
- 4). Trim canned artichoke hearts into bite-size pieces. Cube the onion and zucchinis.
- 5). Combine all of the vegetables, including the whole cherry tomatoes, into a large bowl. Mix in feta cheese and mushrooms.
- 6). Drain the pasta and, once cool, mix with the vegetables. Avoid adding the dressing until shortly before you're ready to serve the pasta salad since the pasta-vegetable mixture will absorb it, leaving your side dish tasting somewhat dried out.
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