Pasta Salad

12 ounces pasta, cooked (bowties are good)
1 broccoli, chopped and boiled in salted water until tender (can use frozen broccoli)
1 chopped red or yellow pepper
1 can of olives (optional)
1 can artichoke hearts, drained and chopped
1 tablespoon dried parsley or 1 tablespoon chopped fresh parsley

1/2 cup olive oil
1/3 cup red wine or balsamic vinegar
1 tablespoon sugar
Salt and pepper

Wisk together olive oil, vinegar, sugar, salt, and pepper and toss with rest of ingredients.
Let sit at least 1 hour before serving