Pasta Salad - cooking recipe

Ingredients

12 oz. bag pasta \"garden swirls\" or other shapes (trees for Christmas, hearts, etc.)
1 large zucchini
2 medium carrots
approximately 3 1/2 c. broccoli
Feta cheese
1 small jar artichoke hearts (marinated or not, depending on your taste)
1 small jar capers
Contadina pesto with sundried tomatoes

Preparation

Cook pasta as directed and set aside.
Slice/chop zucchini, carrots and broccoli.
Chop artichoke hearts if whole.
Cut cheese into bite size pieces or crumble.
Blanch zucchini, carrots and broccoli. Put into boiling water for 5 seconds; remove and rinse with cold water until cool.
Put everything into
a large bowl with the pasta and add pesto; mix well to coat everything.
Best when served cold.
Enjoy!