Vegan Broccoli Pasta Salad with Fresh Italian Herb Dressing - Smith's Farm

Ingredients

• 2 garlic cloves, sliced in half
• 1 tsp crushed red pepper flakes
• ½ cup olive oil
• 6 sun-dried tomatoes (packed in oil), oil drained off
• 2 Tbsp fresh oregano
• ¼ cup flat leaf parsley
• ½ cup fresh basil
• 2 sprigs of thyme, just the leaves (toss out the stems)
• ½ tsp dijon mustard
• ¼ cup balsamic vinegar
• Salt, to taste
• Black pepper, to taste
• 3 cups fresh Smith’s Farm’s broccoli florets
• 1 16 ounce package of farfalle pasta
• 1 5 ounce can of sliced black olives, drained
• 1 ½ cups cherry tomatoes, chopped in half
• 1 15 ounce can of chickpeas, drained and rinsed
• Vegan parmesan, optional – to top