Spinach Artichoke Pasta Salad

submitted by Anna Kaminski

~ Rachel Ray recipe - this is a fresh, delicious dish to bring to a spring/summer BBQ!

 Servings: 6-8

Ingredients

• Coarse salt and fresh pepper to taste

• 1 lb. penne or other short pasta

• 1/3 cup extra virgin olive oil

• 3 T red wine vinegar

• Juice of 1 small lemon

• 6 oz. baby spinach, chopped

• 1 can artichoke hearts in water, drained & coarsely chopped

• 1 container of feta cheese, or freshly chopped mozzarella

• ½ cup pitted Kalamata olives, coarsely chopped

• ½ medium red onion, chopped

• ½ cup fresh parsley, chopped

Cook pasta according to package directions and drain, and give time to cool. Combine olive oil, vinegar, and lemon juice in the bottom of a large serving bowl. Add the remaining ingredients plus the pasta to the bowl and toss until well combined. Season with salt and pepper and serve.