* Note: Pasta, such as bow ties, tubes, or curlicues (some can be spinach, tomato, carrot, and/or beet pasta).
Cut the carrots into 1-inch by 1/8-inch-square strips, blanch for 2 minutes, drain well; set aside.
Cut the zucchini into 1/2-inch cubes, blanch for 30 seconds, drain well; set aside.
Separate the broccoli into bite-sized flowerets with stems peeled and julienned, blanch for for 2 minutes, drain well; set aside.
Separate the cauliflower into small flowerets, blanch for 2 minutes, drain well; set aside.
Cook the frozen peas by pouring boiling water over them, drain well; set aside.
Fill your largest soup pot with water and bring it to a boil. Salt the water, add the pasta, and cook until tender but still firm to the bite.
Meanwhile, drain the marinade from the artichoke hearts into a food processor. Add the oil, vinegar, lemon juice, garlic, and herbs and process until smooth.
Drain the pasta well, cool under cold running water, and drain well again. Transfer the pasta to a large bowl, pour the dressing over it, and toss to combine. Season with salt and pepper. Taste, and amend to your liking with additional olive oil, vinegar, or seasonings.
Add the blanched and fresh vegetables to the pasta and toss to combine.
To finish, coarsely chop the artichoke hearts and add with the olives; toss again. Taste for seasoning and chill.
Just before serving, add the chickpeas and cheeses. Toss to combine. This recipe serves 14 to 16 as a side dish or 10 to 12 as an entree.