Cook the pasta according to the package directions, drain in a colander, then rinse briefly under cool water to bring the temperature down. Let the pasta drain well. While the pasta is cooking, finely chop the broccoli, drain the olives, and roughly chop the sun dried tomatoes. Once the pasta is well drained, add it to a large bowl along with the chopped broccoli, drained olives, chopped sun dried tomatoes, and crumbled feta. Pour the Italian dressing over top and stir until everything is combined and coated in dressing. Serve immediately or refrigerate for up to 4-5 days.
