Cook pasta as directed on the box. When there are two minutes left in the cooking time, add the broccoli florets and diced carrots to blanch them.
When the pasta is cooked (a little al dente) strain the pasta, broccoli, and carrots - then rinse with cold water.
Spread the pasta, broccoli, and carrots out on a baking sheet with edges and drizzle with a little olive oil. Toss to fully coat the pasta and now leave it to cool. If you are in a time crunch, you can pop it in the refrigerator (10 - 15 minutes) or freezer (5 minutes.)
When the pasta has cooled, add it to a large bowl. Add the tomatoes, olives, artichokes, and peas and toss to combine.
Pour ½ cup of dressing over the salad and toss to coat all the pasta lightly.
Cover and refrigerate until serving.
Top with remaining dressing right before serving or allow your guests to dress their own.