Ingredients

The following ingredients have 6 Servings
  • 8 ounces penne pasta
  • Kosher salt (to taste)
  • 1 7 ounce jar julienned sun-dried tomatoes with oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove (minced)
  • freshly cracked black pepper (to taste)
  • 1 7 ounce jar artichoke hearts, drained, and coarsely chopped
  • 4 cups fresh baby spinach
  • ½ medium red onion (thinly sliced)
  • ½ cup crumbled feta cheese
  • Crushed red pepper (for garnish)

Instruction

  • Bring a large pot of heavily salted water to a boil and cook pasta according to package instructions. Drain and rinse with cold water until no longer hot. Set aside.
  • In a large bowl, whisk about 4 tablespoons oil from the sun-dried tomatoes, red wine vinegar, and garlic until emulsified. Season with salt and pepper, to taste.
  • Add the pasta to the bowl that contains the dressing and toss together. Add the sun-dried tomatoes, artichokes, baby spinach, red onion, and feta.
  • Season to taste with salt and pepper and toss to combine. Top with crushed red pepper and serve. Enjoy hot or cold.