1 bag Baby Spinach
16 oz Penne Pasta
1/4 red onion, thinly sliced
1/4 c. chopped Italian parsley
1 can quartered artichoke hearts, chopped
1/2 c. Kalamatta olives, halved
1 c. feta cheese (this can be a lot, so just sprinkle to your liking)
1/3 c. olive oil
3 Tbsp. red wine vinegar
The juice of a lemon
salt and pepper to taste
Mix vinegar, olive oil, and lemon juice in the bottom of the bowl. Run your knife through the spinach to give it a loose chop, put in bowl and stir in dressing. Boil pasta to al dente, drain, mix in with spinach. Add onion, parsley, artichoke hearts, and olives to bowl and stir to cover evenly with dressing. Sprinkle in Feta, salt, and pepper to taste.
I always eyeball everything, and measure according to color except on the dressing. So, if you want or like more or less of something then go for it.
Trish Burk
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