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Greek Pasta

Source of Recipe

Yankee Magazine


List of Ingredients

1 pound pasta
1 pound canned artichoke hearts, drained and chopped
1 small red onion, chopped
1 red bell pepper, chopped
1/2 cup black olives, pitted
1 small bunch fresh basil, OR 2 tablespoons dried
1/2 cup crumbled feta
1 small bunch fresh spinach
vinaigrette of choice
1 tablespoon olive oil
Parmesan



Recipe

Boil water and cook the pasta. Meanwhile, combine next seven ingredients and toss with the vinaigrette. Drain the pasta and toss with olive oil. Combine the salad ingredients with the hot pasta just before serving to just wilt the greens. Top with Parmesan.

SERVES 6