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Tuscan Pasta Salad

1 pd penne pasta
1 6 oz jar marinated artichoke hears, drained and chopped
3 roma tomatoes, seeded and chopped
1 C frozen peas, thawed
1 small bunch asparagus, blanched until tender, cooled and cut into pieces
1 head romaine hearts, sliced lengthwise then cut into strips crosswise
1 C pine nuts, toasted
3 green onions, sliced
1 C grated fresh parmesan cheese, plus 1/4 C for garnish

Dressing:
1/2 C balsamic vinegar
3 cloves garlic, peeled and halved
1 tsp brown sugar
1 1/2 tsp salt
1/2 tsp pepper
1 1/4 C canola oil

Place dressing ingredients, reserving oil, in a blender and mix until garlic is completely incorporated. Add oil and blend on low just until dressing comes together (too long or too high of speed and it will emulsify and become thick).

Cook pasta in salted water according to package directions, then rinse under cold water and drain. Toss with a small amount of dressing to keep from sticking and chill.

Toss chilled pasta with remaining salad ingredients and desired amount of dressing. Sprinkle with remaining 1/4 C Parmesan cheese and serve.
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