FOR THE DRESSING:

1. Bring water to a boil in a microwave.  Crumble the bouillon cube into the boiling water and stir to dissolve.  Set aside and let cool.  
2. After the bouillon mixture has cooled, add the lemon juice, olive oil, Italian dressing seasoning and salt.  
3. Whisk to combine and set aside.  
4. Reserve the Parmesan Cheese for finishing later.

FOR THE PASTA SALAD:

1. Bring a pot of water to boil over medium-high heat and add 2 teaspoons of salt to the water.  Add the pasta and cook according to package directions, about 8-10 minutes.
2. Once pasta is cooked to al dente, drain immediately and rinse with cool water to help halt the cooking.
3. Place pasta in a large bowl.  Season the pasta with the 1/2 teaspoon of kosher salt, 1/2 teaspoon Black Pepper, 1/4 teaspoon Cayenne and 1/4 teaspoon of Oregano.  Toss until well combined.
4. To the seasoned pasta add 4 tablespoons of the dressing and mix to combine well.
5. Heat the pasta pot over medium heat. 
6. Add the broccoli and one tablespoon of water or broth and a pinch of salt.  Cover and steam for 2-3 minutes.
7. Remove lid and toss to stir.  Cover again and continue to cook another minute or two, until the stem of the broccoli can be pierced with the tip of a knife. 
8. Remove broccoli from pan immediately and let cool.
9. Meanwhile, cut the tomatoes and slice the celery.  Place in a small bowl and season with a pinch of salt and pepper, and drizzle with 1/2 teaspoon of lemon juice.  Mix to combine and set aside.
10. Quarter the artichoke hearts.  If using artichokes packed in water, dress with a teaspoon or two of the dressing.  If using marinated artichokes, drain off liquids and rinse with cool water. Set aside.
11. Cut the cheese into two or three thin slices.  Stack the slices and cut small sticks.  Cut the sticks of cheese into small cubes.  Alternatively, the cheese may be shredded using a large cut grater.
12. (Optional) Cut cooked chicken breast into cubes and set aside.
13. Into the bowl of pasta, add the broccoli, tomatoes, celery and artichoke hearts.  Toss to combine.
14. Add the remaining dressing and grated Parmesan Cheese and mix throughly.  
15. Sprinkle the cubed BellaVitano cheese and cubed chicken if using, and toss to combine.
16. The pasta salad is ready to serve.  The pasta salad will keep refrigerated for up to a week in a covered container.