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Thai Chile and Artichoke Pasta Salad

Dave DeWitt and Paul W. Bosland
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Ingredients
  

  • 1 six and one-half ounce jar marinated artichoke hearts (drained and liquid reserved)
  • 2 to 3 Thai chiles (stems removed; may substitute serranos)
  • 2 tablespoons lemon juice (fresh preferred)
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 cloves garlic (chopped)
  • freshly ground black pepper
  • 2 tablespoons water
  • 4 cups cooked rotini pasta
  • 2 cups thinly sliced fresh spinach
  • ½ cup sliced Kalamata olives
  • ½ cup crumbled feta cheese
  • chopped fresh parsley (as a garnish)

Instructions
 

Dressing
  1. Put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, thyme, garlic, black pepper, and water in a blender or food processor and puree until smooth.
Salad
  1. Coarsely chop the remaining artichoke hearts and place in a large mixing bowl.
  2. Add the pasta, spinach, olives, and feta cheese.
  3. Pour the dressing over the salad and gently toss to combine.
  4. Cover and chill overnight.
  5. Garnish with parsley before serving.
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