Artichoke and Feta Pasta Salad

total time:: 20 min

This recipe is similar to one I’ve seen Rachael Ray make and is one of my all-time favorites. It makes a lot, so I just eat it for lunch every day for a nice break from the ordinary. It’s also very good with Buttermilk Herb Chicken for a light supper.

ingredients

1 bag baby spinach
3/4 lb. mini whole wheat penne pasta
1 can artichokes (not marinated), drained and coarsely chopped
1 can sliced black olives
1/2 c. diced red onion
4 oz. crumbled feta cheese
Dressing:
1/3 c. olive oil
juice from one lemon
3 T. red wine vinegar
salt and pepper to taste

directions

1
Cook pasta.
2
Meanwhile, combine spinach, artichokes, olives, red onion, and feta cheese. Add drained, rinsed, and cooled pasta. Toss to combine.
3
For dressing, squeeze lemon into a measuring cup, add red wine vinegar, and whisk in olive oil until emulsified and a light blush color.
4
Pour dressing over entire salad and toss to coat.
5
Add salt and pepper to taste if desired.