16 ounces rotini pasta, cooked and drained
3 ounces (large handful) fresh spinach, chopped
1/4 cup chopped fresh basil
10 ounces grape tomatoes, cut in half
1/2 cup (or more) sun dried tomatoes, chopped
4 ounces feta cheese
3/4 cup mozzarella cheese
14 ounce can of marinated artichoke hearts, drained and chopped
optional: thinly sliced red onion or cucumber chunks (I like adding the cucumber.)
Dressing:
1/2 cup olive oil (I used less.)
1/4 cup balsamic vinegar
2 cloves garlic, chopped
juice of half a lemon
salt and pepper to taste
In a large bowl, add the cooked, drained, and cooled pasta, sun dried tomatoes, grape tomatoes, spinach, basil, artichokes, feta and mozzarella cheese. Mix well.
Mix the olive oil, balsamic vinegar, garlic and lemon juice well and pour over salad.
Toss and chill before serving. Serves about eight.
