1 6 ½-ounce jar marinated artichoke hearts, drained and liquid reserved
2 to 3 Thai chiles, stems removed, or substitute serrano chiles
2 tablespoons lemon juice, fresh preferred
3/4 teaspoon dried oregano
½ teaspoon dried oregano
2 cloves garlic, chopped
Freshly ground black pepper
4 cups cooked rotini pasta
2 cups thinly sliced fresh spinach
½ cup sliced Kalmata olives
½ cup crumbled feta cheese
Garnish: Chopped fresh parsley
Coarsely chop the remaining artichoke hearts and place in a large mixing bowl. Add the pasta, spinach, olives and feta cheese. Pour the dressing over the salad and gently toss to combine. Cover and chill over night.
Garnish with the parsley before serving.
Servings |
4-6 |
|
|