5 cups torn fresh spinach |
3 1/2 cups hot cooked farfalle pasta (about |
2 3/4 cups uncooked bow tie pasta) |
2 cups halved cherry tomatoes |
1 (19-ounce) can chickpeas (garbanzo beans), drained |
1/2 cup chopped onion |
1 cup (4 ounces) crumbled feta cheese, divided |
1/4 cup thinly sliced fresh basil |
1/2 cup tomato juice |
2 tablespoons red wine vinegar |
2 teaspoons olive oil |
