Ingredients:
8 ounces rotini whole wheat pasta
1 (8 ounce) cans artichoke hearts
4 ounces baby spinach leaves
1/2 cup red onions, sliced
1/2 cup tomatoes, chopped
1/3 cup sun-dried tomatoes, slivered
1/3 cup kalamata olives, pitted and sliced
1/3 cup feta cheese, with dried tomato
2 tablespoons fresh parsley, chopped
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemons, juice of
1 teaspoon Dijon mustard
Directions:
Wisk olive oil, vinegar, lemon juice & dijon mustard together (in that order). This should emulsify the dressing.
Cook whole wheat pasta according to directions, rinse quickly with hot water, let drain.
Mix remaining ingredients into large bowl, add pasta, then dressing.
Refridgerate for at least 1 hour before serving.
Servings: Serve
Time preparation: 20 min.
Time total: 20 min.