Pasta Salad

This may be vegetarian, but it is not exactly low fat or low calorie.  Not high calorie, but not diet food.

I put this together as a side/vegetarian option for a family dinner.  I know - vegetarians hate salads as their dinner option - nothing says we really don't care about you like making great food for the meat eaters and foisting off some dreck to the non meat eaters.

Well, sometimes life makes you salad.  This one is pretty good, and satisfied our vegie.

Salad Fixings
1 Red pepper - sliced
1 Yellow pepper - sliced
1 can black olives, drained and sliced
1 can artichoke hearts, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 cups fresh green beans, cooked and cut in half
12 oz cherry tomatoes, halved

Pasta
16 oz cooked pasta - my preference is whole grain/high fiber - be sure to not overcook - whole grain pasta overcooked is very unpleasant

Dressing
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tsp mixed seasoning - basil/thyme/marjoram
3 garlic cloves minced
1 tsp dijon mustard
1/4 tsp salt
1/4 ground pepper
1/4 cup fresh lemon juice (1 large or 2 small lemons, juiced)
2 tbs honey

Recipe
Mix all dressing ingredients, whisk.  Let sit at least 1/2 hour
Pour over all salad fixings except pasta
Let marinate for at least an hour, mixing vegies and dressing several times
Mix in Pasta, toss repeatedly
Serve