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
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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
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Coarsely chop the remaining artichoke hearts and place in a large mixing bowl.
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Add the pasta, spinach, olives, and feta cheese.
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Pour the dressing over the salad and gently toss to combine.
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Cover and chill overnight.
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Garnish with parsley before serving.
