Rachael Ray's Spinach Artichoke Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Another one from Rachael Ray's cookbook. Ingredients:
1/3 cup extra virgin olive oil |
3 tablespoons red wine vinegar |
1 lemon, juice of, small |
6 ounces baby spinach, chopped |
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped |
1/3 lb ricotta cheese, crumbled |
1/2 cup pitted black olives, such as kalamata, coarsely chopped |
1/2 medium red onion, chopped |
1/2 cup fresh flat-leaf italian parsley, chopped |
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained |
coarse salt, to taste |
fresh ground pepper |
Directions:
1. Combine the first three ingredients in the bottom of a serving bowl.
2. Add remaining ingredients to the bowl and toss till well combined.
3. Season with salt and pepper and serve.
4. This makes 8 side dishes.
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