Spring Panzanella Salad

Name: Spring Panzanella Salad
Ingredients: 6 pieces New York Bakery® Texas Toast with Real Garlic, prepared and cut into 1” pieces; 1 bunch asparagus, trimmed and cut into 1” pieces; One (12 ounce) can artichoke quarters, drained and rinsed; 1 cup frozen peas, defrosted; 1 medium zucchini, diced; 1 medium yellow or orange bell pepper, seeded and chopped; 1/4 cup chopped parsley; 1 tablespoon chopped chives; 1 teaspoon chopped thyme leaves; 1/4 cup toasted pine nuts; 3/4 cup Marzetti® Olive Oil and Vinegar Vinaigrette