BROCCOLI AND ROTINI SALAD

1 pound rotini, uncooked
3/4 cup olive oil, divided use
1 head fresh broccoli, cut up
1 (15 oz) can chickpeas, rinsed and drained
1 medium onion, diced
1 small jar sweet roasted peppers, cut in strips (reserve liquid)
1 (5 oz) can pitted black olives
1/2 tsp. dried basil
1/2 tsp. ground black pepper
grated cheese (to taste)

Cook rotini according to package directions; drain. Mix rotini with 1/4 cup oil to prevent it from sticking; set aside to cool.

Steam broccoli; set aside to cool.

In a large mixing bowl, combine the rotini, broccoli, chickpeas, onion, roasted peppers (including the juice), and olives. Stir in the remaining 1/2 cup oil, basil, and black pepper. Sprinkle with grated cheese to taste.