1: Cook the pasta according to package directions in salted water, to al dente, then drain.
2: Meanwhile, add broccoli and peas to a large pan with vegetable broth.
3: Cover and bring to a simmer, cook for 3 to 4 minutes then remove lid and cook another couple minutes to allow liquid to evaporate.
4: The broccoli should be crisp-tender, so drain away any liquid that remains.
5: While those are cooking, chop the tomatoes, peppers, and olives.
6: Add these to the broccoli and peas once those are done.
7: Whisk together the dressing, and add it to the pan along with the cooked pasta and parmesan.
8: Stir well, taste for seasoning.
9: Serve and top with avocado and lemon wedges.
