Artichoke and Pasta Salad

Description: From Cooking Light magazine. I LOVE cold salads in the summertime. This one is exceptional. I often use the artichokes hearts in the jar with olive oil and spices already in it. You may need to adjust for that unless using the plain hearts.

Ingredients:

• 1 (14 ounce) can artichoke hearts, drained and divided
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 clove garlic, minced
• 3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
• 2 cups thinly sliced spinach
• 1 cup chopped seeded tomatoes
• 1/4 cup crumbled feta cheese (one ounce)

Steps:

1. Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
2. Chop the remaining artichoke hearts.
3. Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
4. Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
5. Cover and chill 2 hours.
6. Sprinkle with feta cheese.
7. Yields six servings (one cup each).