Artichoke and Broccoli Pasta Salad

2 T champagne (or white wine) vinegar
2 cloves garlic, finely chopped
Sea salt and ground black pepper
1/2 cup extra virgin olive oil
1 (12-ounce) jar marinated artichoke hearts, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cups broccoli, cut into small florets and cooked in boiling water for 2 minutes
1/2 cup sliced pitted Kalamata olives
1/2 cup sliced basil
1/2 cup freshly grated Parmigiano-Reggiano or 1 cup crumbled feta
1 pound penne pasta, cooked al dente

In a medium bowl, whisk together the vinegar, garlic, salt and pepper. Slowly whisk in olive oil and continue whisking until dressing thickens. Set aside. In a large bowl, combine all remaining ingredients. Add dressing and toss to coat. Taste and adjust seasonings.