Pasta salad with spinach and artichokes!
14 oz Artichokes, hearts, with water, canned, drained
1 tbsp olive oil
1 tbsp water
1 tbsp fresh lemon juice
1/2 tsp dried basil
1/4 tsp ground oregano
1/4 tsp black pepper
1 garlic cloves, medium, minced
3 cup Pasta, radiatore, semolina, dry, cooked w/out salt
2 cup fresh chopped spinach, thinly
1 cup tomato, chopped/sliced, seeded
1/4 cup Cheese, feta, crumbled
In a blender, process 2 artichoke hearts, oil, water, lemon juice, basil, oregano, pepper, and garlic until smooth.
Chop the remaining artichoke hearts then add to a large bowl with the pasta, spinach, and chopped tomato.
Pour artichoke mixture from blender over pasta mix and stir well to coat.
Cover and refrigerate 2 hours before serving. Top with feta cheese.
You can use any fancier shaped pasta like rotelli or bow ties.