Sun-dried Tomato Pasta Salad

Description
This is great summer fare; perfect for a picnic.
 * Serves 6

Ingredients

 * 6 cups cooked rotini or fusilli pasta
 * 2 cups broccoli florettes
 * 1 cup mushrooms, sliced
 * 1 cup white onion, minced
 * 2 large carrots, grated
 * 1 cup black olives, pitted and sliced
 * ⅔ cup extra virgin olive oil or cold-pressed essential oil
 * ⅓ cup lemon juice or red wine vinegar
 * 1 cup whole, sun-dried tomatoes
 * 3 whole cloves garlic (or more, to taste)
 * 1 tbsp dried basil
 * 2 tsp dried oregano
 * sea salt and pepper to taste

Directions

 * 1) Cook the rotini or fusilli.
 * 2) Add the broccoli florettes to the pot for the last minute or two of cooking, so that they turn bright green, but stay tender-crisp.
 * 3) In a skillet, sauté the mushrooms and onions until the onions are translucent and the mushrooms are tender.
 * 4) Set aside.
 * 5) In blender or food processor, combine remaining ingredients, except the grated carrot and, until smooth.
 * 6) Combine the cooked pasta and broccoli, grated carrot, mushrooms and onions and black olives in a large salad bowl.
 * 7) Pour the dressing over all and toss well.
 * 8) Serve cold.