10 lbs. Roseli® Tri-color Farfalle, Cooked "al dente"
4 oz. Minced Fresh Chives
16 oz. Quartered Artichoke Hearts
8 oz. Celery, Thinly Sliced
16 oz. Roasted Red Peppers, 1x¼" Strips
16 oz. Drained Garbanzo Beans
4 oz. Fresh Lemon Juice
8 oz. Fresh Chopped Mint
16 oz. Fresh Broccoli Florets
16 oz. Cherry Tomatoes, halved
1 Tbsp. Ground Fensnel Seed
1 Tbsp. Coarse Ground Black Pepper
16 oz. Crumbled Gorgonzola or Blue Cheese
1/2 gal. Regular Italian Dressing

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Drain and rinse pasta with cold water. Stir gently with dressing to prevent sticking.

Toss with remaining ingredients. Refrigerate until ready to serve.

Yield: 50 servings