16ouncesbow-tie pastacooked and drained in cold water
16ouncesartichoke heartsbrined or marinated, drained and quartered
¾cupsun-dried tomatoes1 -7 oz jar, drained, in oil or dry
1mediumred bell pepperdiced (or other color(s) if desired)
6.5ouncesblack olivessliced, try Kalamata or green olives too
½cupParmesan cheesegrated
1cupbaby spinachfresh, chopped
¼cupfresh basilchopped
DRESSING / VINAIGRETTE
¾cupolive oil
3tablespoonswhite balsamic vinegarI used white, but dark balsamic, or any other vinegar would taste yummy too. A little more or less depending on the strength of your olive oil
Cook pasta al dente according to package directions. In a large bowl combine cooked pasta, artichoke hearts, sun-dried tomatoes, bell pepper, olives and cheese.Toss gently to combine.
To make dressing, put all ingredients into a mason jar with lid, shake vigorously to combine. Pour dressing over pasta salad. Toss to combine. Refrigerate for at least an hour before serving for flavors to mingle.
Just prior to serving, toss in spinach and basil for a beautiful fresh pop of color. cToss salad well again, adjust seasonings if necessary, finish with a final grind of sea salt and if desired ground pepper. Lasts for days! Great as leftovers